Protein-based hydrocolloids: Effect on the particle size distribution, tribo-rheological behaviour and mouthfeel characteristics of low-fat chocolate flavoured milk-Reference-Cited by-同舟云学术

Protein-based hydrocolloids: Effect on the particle size distribution, tribo-rheological behaviour and mouthfeel characteristics of low-fat chocolate flavoured milk

Published:2021-06 Issue: Volume:115 Page:106628
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Godoi F.C.,Ningtyas D.W.,Geoffroy Z.,Prakash S.

Funder

Australian Research Council

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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