Formation and functionality of whey protein isolate–(kappa-, iota-, and lambda-type) carrageenan electrostatic complexes

标题
Formation and functionality of whey protein isolate–(kappa-, iota-, and lambda-type) carrageenan electrostatic complexes
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 27, Issue 2, Pages 271-277
出版商
Elsevier BV
发表日期
2011-09-22
DOI
10.1016/j.foodhyd.2011.08.006

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