Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum

  1. Sarraf, M.
  2. Naji-Tabasi, S.
  3. Beig-Babaei, A.
  4. Moros, J.E.
  5. Sánchez, M.C.
  6. Franco, J.M.
  7. Tenorio-Alfonso, A.
Aldizkaria:
Food Science and Nutrition

ISSN: 2048-7177

Argitalpen urtea: 2023

Alea: 11

Zenbakia: 11

Orrialdeak: 6907-6919

Mota: Artikulua

DOI: 10.1002/FSN3.3598 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus