Heat-Induced Gelation of Beta-Lactoglobulin at Varying Ph: Effect of Tara Gum on the Rheological and Structural Properties of the Gels

AuthID
 P-004-71V
3
Author(s)
Sittikijyothin, W
·
Tipo de Documento
Article
Year published
2007
Publicado
in FOOD HYDROCOLLOIDS, ISSN: 0268-005X
Volume: 21, Número: 7, Páginas: 1046-1055 (10)
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Scopus®
Crossref®33
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Publication Identifiers
SCOPUS: 2-s2.0-34047166531
Wos: WOS:000246484600006
Source Identifiers
ISSN: 0268-005X
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