Formation of native whey protein isolate–low methoxyl pectin complexes as a matrix for hydro-soluble food ingredient entrapment in acidic foods
- 1 July 2008
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 22 (5), 836-844
- https://doi.org/10.1016/j.foodhyd.2007.03.010
Abstract
No abstract availableKeywords
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