Effect of milk protein products on the rheological and thermal (DSC) properties of normal rice starch and waxy rice starch
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference19 articles.
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2. Some rheological properties of sodium caseinate–starch gels;Bertolini;Journal of Agricultural and Food Chemistry,2005
3. Starch gelatinization phenomena studied by differential scanning calorimetry;Biliaderis;Journal of Food Science,1980
4. Phase separation in milk protein and amylopectin mixtures;de Bont;Food Hydrocolloids,2002
5. Caseins in emulsions: Interfacial properties and interactions;Dickinson;International Dairy Journal,1999
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