Cross-linking proteins by laccase: Effects on the droplet size and rheology of emulsions stabilized by sodium caseinate
| Autor: | Sato, A.C.K. a, ⁎, Perrechil, F.A. b, Costa, A.A.S. a, Santana, R.C. c, Cunha, R.L. a |
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| Zdroj: | In Food Research International September 2015 75:244-251 |
| Databáze: | ScienceDirect |
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