κ -Carrageenan—Protein Interactions: Effect of Proteins on Polysaccharide Gelling and Textural Properties

Author: Baeza R.I.   Carp D.J.   Pérez O.E.   Pilosof A.M.R.  

Publisher: Academic Press

ISSN: 0023-6438

Source: Lebensmittel-Wissenschaft und -Technologie, Vol.35, Iss.8, 2002-12, pp. : 741-747

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