Study on microwave‐accelerated casein protein grafted with glucose and β‐cyclodextrin to improve the gel properties

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|6|1429-1435

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.6, 2015-06, pp. : 1429-1435

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