Development and characterization of a novel edible extruded sheet based on different casein sources and influence of the glycerol concentration

标题
Development and characterization of a novel edible extruded sheet based on different casein sources and influence of the glycerol concentration
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 75, Issue -, Pages 182-191
出版商
Elsevier BV
发表日期
2017-08-30
DOI
10.1016/j.foodhyd.2017.08.028

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