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

Food Hydrocolloids - Tập 59 - Trang 35-44 - 2016
Fatemeh Azarikia1, Soleiman Abbasi1
1Food Colloids and Rheology Lab., Department of Food Science & Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, P.O. Box, 14115-336, Iran

Tài liệu tham khảo

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