Effect of protein aggregates on the complex coacervation between β-lactoglobulin and acacia gum at pH 4.2
- 1 July 2000
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 14 (4) , 403-413
- https://doi.org/10.1016/s0268-005x(00)00022-9
Abstract
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