κ -Carrageenan—Protein Interactions: Effect of Proteins on Polysaccharide Gelling and Textural Properties
- 1 December 2002
- journal article
- Published by Elsevier BV in LWT
- Vol. 35 (8), 741-747
- https://doi.org/10.1006/fstl.2002.0938
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
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