@article {3429,
	title = {Rheological and structural characterization of gels from whey protein hydrolysates/locust bean gum mixed systems},
	journal = {Food Hydrocolloids},
	volume = {23},
	year = {2009},
	note = {Cited By (since 1996): 5Export Date: 18 March 2013Source: Scopus},
	month = {2009///},
	pages = {1734 - 1745},
	url = {http://www.scopus.com/inward/record.url?eid=2-s2.0-67349186920\&partnerID=40\&md5=a61acefcf8d034dffa4572e43445f72b},
	author = {Rocha, C. and Teixeira, J.A. and Hilliou, L. and Sampaio, P. and Gon{\c c}alves, M.P.}
}
