TitleHeat-induced gelation of β-lactoglobulin at varying pH: Effect of tara gum on the rheological and structural properties of the gels
Publication TypeJournal Article
Year of Publication2007
AuthorsSittikijyothin, W, Sampaio, P, Gonçalves, MP
JournalFood Hydrocolloids
Volume21
Issue7
Pagination1046 - 1055
Date Published2007///
URLhttp://www.scopus.com/inward/record.url?eid=2-s2.0-34047166531&partnerID=40&md5=b41ab3ee0ab98126939a73870852dd34

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