Whey protein concentrate/λ-carrageenan systems: Effect of processing parameters on the dynamics of gelation and gel properties
- 31 December 2008
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 22 (8), 1504-1512
- https://doi.org/10.1016/j.foodhyd.2007.10.002
Abstract
No abstract availableKeywords
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