Effects of low-methoxyl amidated pectin and ionic calcium on rheology and microstructure of acid-induced sodium caseinate gels

Author： Matia-Merino L. Lau K. Dickinson E.

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.18, Iss.2, 2004-03, pp. : 271-281

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