Water-holding capacity and structure of hydrocolloid-gels, WPC-gels and yogurts characterised by means of NMR

Author: Hinrichs R.   Gotz J.   Weisser H.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.82, Iss.1, 2003-07, pp. : 155-160

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Abstract