High-Pressure-Induced Rheological Changes of Low-Methoxyl Pectin plus Micellar Casein Mixtures
Author:
Affiliation:
1. Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, United Kingdom
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf011623e
Reference47 articles.
1. Thermal effect in foods during quasi-adiabatic pressure treatments
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