Influence of xanthan gum on physical characteristics of heat-denatured whey protein solutions and gels

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13 June 2000

journal article
Published by Elsevier in Food Hydrocolloids

Vol. 14 (4), 383-390
https://doi.org/10.1016/s0268-005x(00)00018-7

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No abstract available

Keywords

Cited by 112 articles