Sodium Caseinate and -Carrageenan Interactions in Acid Gels: Effect of Polysaccharide Dissolution Temperature and Sucrose Addition

Author: Cavallieri Angelo  

Publisher: Taylor & Francis Ltd

ISSN: 1094-2912

Source: International Journal of Food Properties, Vol.14, Iss.2, 2011-03, pp. : 251-263

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Abstract