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Gelation of whey protein and xanthan mixture: Effect of heating rate on rheological properties
Home
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Gelation of whey protein and xanthan mixture: Effect of heating rate on rheological properties
Gelation of whey protein and xanthan mixture: Effect of heating rate on rheological properties
JL
J. Li
J. Li
MO
M Ouldeleya
M Ouldeleya
S. Gunasekaran
S. Gunasekaran
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1 July 2006
journal article
Published by
Elsevier BV
in
Food Hydrocolloids
Vol. 20
(5)
,
678-686
https://doi.org/10.1016/j.foodhyd.2005.07.001
Abstract
No abstract available
Keywords
WHEY PROTEIN
XANTHAN MIXTURE
HEATING RATE
Cited by 59 articles