Interactions between milk proteins and gellan gum in acidified gels
- 作者Carolina Siqueira Franco Picone; Rosiane Lopes da Cunha
- 卷第24卷
- 期第5期
- 印刷ISSN0268-005X
- 文件大小2935.34KB
- 发表时间2010
- DOI10.1016/j.foodhyd.2009.12.007
- 页码502-511
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