Thermal analysis of β-lactoglobulin complexes with pectins or carrageenan for production of stable biopolymer particles

标题
Thermal analysis of β-lactoglobulin complexes with pectins or carrageenan for production of stable biopolymer particles
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 24, Issue 2-3, Pages 239-248
出版商
Elsevier BV
发表日期
2009-10-15
DOI
10.1016/j.foodhyd.2009.10.001

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