Foaming Properties of Whey Protein Isolate and λ‐Carrageenan Mixed Systems

E-ISSN： 1750-3841|80|8|N1893-N1902

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.8, 2015-08, pp. : N1893-N1902

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