Microstructural behaviour and gelling characteristics of myosystem protein gels interacting with hydrocolloids
- 1 September 2000
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 14 (5), 455-461
- https://doi.org/10.1016/s0268-005x(00)00025-4
Abstract
No abstract availableKeywords
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