Perceived Creaminess and Viscosity of Aggregated Particles of Casein Micelles and κ-Carrageenan

标题
Perceived Creaminess and Viscosity of Aggregated Particles of Casein Micelles and κ-Carrageenan
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume 75, Issue 5, Pages S255-S262
出版商
Wiley
发表日期
2010-09-04
DOI
10.1111/j.1750-3841.2010.01635.x

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