Effect of xanthan and locust bean gums on the gelling properties of myofibrillar protein

Author： Ramrez J.A.   Barrera M.   Morales O.G.   Vazquez M.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.16, Iss.1, 2002-01, pp. : 11-16

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