The effects of pH on the rheology of -lactoglobulin/ -carrageenan mixed gels

Author: Ould Eleya M.M.   Turgeon S.L.  

Publisher: Elsevier

ISSN: 0268-005X

Source: Food Hydrocolloids, Vol.14, Iss.3, 2000-05, pp. : 245-251

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract