Acid-induced gelation of enzymatically cross-linked caseinate in different ionic milieus

Food Hydrocolloids - Tập 86 - Trang 43-49 - 2019
Norbert Raak1, Christian Schöne1, Harald Rohm1, Doris Jaros1
1Chair of Food Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, 01062, Dresden, Germany

Tài liệu tham khảo

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