Effects of κ-Carrageenan on Crystallization and Invertase Activity in Lactose-Sucrose Systems
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09525.x/fullpdf
Reference35 articles.
1. Effects of carrageenan on thermal stability of proteins from chicken thigh and breast muscles
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3. The use of gravimetric studies to assess the degree of crystallinity of predominantly crystalline powders
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