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

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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