Effect of high acyl gellan gum on the characterization of heat-induced gelation of whey protein isolate
GUO Na, SONG Miaomiao, XU Zhongdong, ZHU Guilan, HE Yunkun, YU Zhenyu, MA Ying
Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (3) : 72-77.
Effect of high acyl gellan gum on the characterization of heat-induced gelation of whey protein isolate
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