Mechanism of soluble complex formation of milk proteins with native gums (tragacanth and Persian gum)

出版年份 2016 全文链接

标题

作者

关键词

Gum tragacanth, Persian gum, Rheology, Protein–polysaccharide complex

出版物

Volume 59, Issue -, Pages 35-44

出版商

Elsevier BV

发表日期

2015-10-26

DOI

10.1016/j.foodhyd.2015.10.018

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