Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan
| Autor: | Sone, Izumi, Hosoi, Moe, Geonzon, Lester C., Jung, Hwabin, Descallar, Faith Bernadette, Bingjie, Hu, Matsukawa, Shingo |
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| Zdroj: | In Food Hydrocolloids February 2022 123 |
| Databáze: | ScienceDirect |
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