Gel properties of mung bean protein‑sodium caseinate hybrid yogurt: Physicochemical properties, microstructure, and intermolecular interactions
| Autor: | Ran, Junjian, Pang, Shuai, Li, Hongfei, Zhao, Ruixiang, Zhang, Yao, Li, Yongchao, Yang, Mei |
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| Zdroj: | In Food Chemistry: X 30 December 2024 24 |
| Databáze: | ScienceDirect |
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