Effects of structuring and destructuring anionic ions on the rheological properties of thermally induced β-lactoglobulin gels
- 31 December 1990
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 4 (4) , 267-276
- https://doi.org/10.1016/s0268-005x(09)80203-8
Abstract
No abstract availableKeywords
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