Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties
- 23 April 2019
- journal article
- review article
- Published by Elsevier BV in Trends in Food Science & Technology
- Vol. 88, 468-483
- https://doi.org/10.1016/j.tifs.2019.04.015
Abstract
No abstract availableKeywords
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