Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum
- Sarraf, M.
- Naji-Tabasi, S.
- Beig-Babaei, A.
- Moros, J.E.
- Sánchez, M.C.
- Franco, J.M.
- Tenorio-Alfonso, A.
ISSN: 2048-7177
Argitalpen urtea: 2023
Alea: 11
Zenbakia: 11
Orrialdeak: 6907-6919
Mota: Artikulua