Rheological and Microstructural Characteristics of Thermally Produced Flaxseed Gum–Whey Protein Isolate Mixed Solutions and Gels

Author： Zhang Yu Li Dong Wang Li-Jun Adhikari Benu

Publisher： Taylor & Francis Ltd

ISSN： 0737-3937

Source： Drying Technology, Vol.31, Iss.13-14, 2013-10, pp. : 1635-1642

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