Foaming and surface properties of casein glycomacropeptide–gelatin mixtures as affected by their interactions in the aqueous phase
| Autor: | Martinez, María J., Pizones Ruiz-Henestrosa, Víctor M., Carrera Sánchez, Cecilio, Rodríguez Patino, Juan M., Pilosof, Ana M.R. |
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| Zdroj: | In Food Hydrocolloids August 2013 33(1):48-57 |
| Databáze: | ScienceDirect |
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