The effect of pH on gel structures produced using protein–polysaccharide phase separation and network inversion

Published 2012 View Full Article

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Title
The effect of pH on gel structures produced using protein–polysaccharide phase separation and network inversion
Authors
Keywords
-
Journal
INTERNATIONAL DAIRY JOURNAL
Volume 27, Issue 1-2, Pages 99-102
Publisher
Elsevier BV
Online
2012-04-19
DOI
10.1016/j.idairyj.2012.03.013

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