Influence of pectin on the stability of casein solutions studied in dependence of varying pH and salt concentration
- 1 August 1991
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 5 (4) , 323-328
- https://doi.org/10.1016/s0268-005x(09)80044-1
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Wechselwirkung zwischen Proteinen und sauren PolysaccharidenMolecular Nutrition & Food Research, 1975
- On the Interaction of Some Proteins with Sulfonated Dextran in an Aqueous MediumStarch ‐ Stärke, 1974