Structure-Mechanical Properties of Heat-Induced Whey Protein/Cassava Starch Gels
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb15035.x/fullpdf
Reference30 articles.
1. Rheological, Thermal and Microstructural Properties of Whey Protein-Cassava Starch Gels
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