Rheological analysis of anion-induced matrix transformations in thermally induced whey protein isolate gels
- 31 March 1995
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 9 (1) , 57-64
- https://doi.org/10.1016/s0268-005x(09)80194-x
Abstract
No abstract availableKeywords
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