The influence of functional properties of different whey protein concentrates on the rheological and emulsification capacity of blends with xanthan gum
| Autor: | Panaras, G., Moatsou, G., Yanniotis, S., Mandala, I. |
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| Zdroj: | In Carbohydrate Polymers 15 August 2011 86(2):433-440 |
| Databáze: | ScienceDirect |
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