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Heat-induced gelation of β-lactoglobulin at varying pH: Effect of tara gum on the rheological and structural properties of the gels

Heat-induced gelation of β-lactoglobulin at varying pH: Effect of tara gum on the rheological and... http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Hydrocolloids CrossRef

Heat-induced gelation of β-lactoglobulin at varying pH: Effect of tara gum on the rheological and structural properties of the gels

Sittikijyothin, W.; Sampaio, P.; Gonçalves, M.P.
Food Hydrocolloids , Volume 21 (7): 1046-1055 – Oct 1, 2007
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Heat-induced gelation of β-lactoglobulin at varying pH: Effect of tara gum on the rheological and structural properties of the gels

Sittikijyothin, W.; Sampaio, P.; Gonçalves, M.P.
Food Hydrocolloids , Volume 21 (7): 1046-1055 – Oct 1, 2007

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Publisher
CrossRef
ISSN
0268-005X
DOI
10.1016/j.foodhyd.2006.07.019
Publisher site
See Article on Publisher Site

Abstract

Journal

Food Hydrocolloids – CrossRef

Published: Oct 1, 2007

References

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