Large enhancements in thermogelation of whey protein isolate by incorporation of very low concentrations of guar gum

Published 2007 View Full Article

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Title
Large enhancements in thermogelation of whey protein isolate by incorporation of very low concentrations of guar gum
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 22, Issue 4, Pages 576-586
Publisher
Elsevier BV
Online
2007-02-09
DOI
10.1016/j.foodhyd.2007.01.013

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