The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions

Published 2013 View Full Article

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Title
The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 32, Issue 2, Pages 373-382
Publisher
Elsevier BV
Online
2013-02-08
DOI
10.1016/j.foodhyd.2013.01.020

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