Effect of sugars on the rheological properties of acid caseinate-stabilized emulsion gels

Author: Dickinson E.   Matia Merino L.  

Publisher: Elsevier

ISSN: 0268-005X

Source: Food Hydrocolloids, Vol.16, Iss.4, 2002-07, pp. : 321-331

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