Rheological and Structural Characterization of Gels from Whey Protein Hydrolysates/Locust Bean Gum Mixed Systems

AuthID
 P-003-FB2
5
Author(s)
Tipo de Documento
Article
Year published
2009
Publicado
in FOOD HYDROCOLLOIDS, ISSN: 0268-005X
Volume: 23, Número: 7, Páginas: 1734-1745 (12)
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-67349186920
Wos: WOS:000267478400014
Source Identifiers
ISSN: 0268-005X
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