The influence of caseins on the rheology of ι-carrageenan gels
- 7 August 1994
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 8 (3-4), 317-329
- https://doi.org/10.1016/s0268-005x(09)80344-5
Abstract
No abstract availableKeywords
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