Osmometric and viscometric study of levan, β-lactoglobulin and their mixtures
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference60 articles.
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3. Comparison between structural changes of heat-treated and transglutaminase cross-linked beta-lactoglobulin and their effects on foaming properties;Báez;Food Hydrocolloids,2011
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