Whey Protein/Arabic Gum Gels Formed by Chemical or Physical Gelation Process

Verfasser / Beitragende:
[Melina Valim, Angelo Cavallieri, Rosiane Cunha]
Ort, Verlag, Jahr:
2009
Enthalten in:
Food Biophysics, 4/1(2009-03-01), 23-31
Format:
Artikel (online)
ID: 453642446