Acid-induced gelation properties of heated whey protein–pectin soluble complex (Part I): Effect of initial pH

Published 2013 View Full Article

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Title
Acid-induced gelation properties of heated whey protein–pectin soluble complex (Part I): Effect of initial pH
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 36, Issue -, Pages 76-84
Publisher
Elsevier BV
Online
2013-09-14
DOI
10.1016/j.foodhyd.2013.07.029

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