Formula Optimization of a Low‐fat Food System Containing Whey Protein Isolate‐ Xanthan Gum Complexes as Fat Replacer
- 1 October 2005
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 70 (8), s513-s519
- https://doi.org/10.1111/j.1365-2621.2005.tb11527.x
Abstract
No abstract availableKeywords
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