Rheological, thermal and microstructural properties of casein/κ-carrageenan mixed systems

Published 2019 View Full Article

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Title
Rheological, thermal and microstructural properties of casein/κ-carrageenan mixed systems
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 113, Issue -, Pages 108296
Publisher
Elsevier BV
Online
2019-06-26
DOI
10.1016/j.lwt.2019.108296

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