Physical and rheological properties of agglomerated milk protein isolate–guar gum mixtures: effect of binder type and concentration

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Bibliographic Details
Published inFood science and biotechnology
Main Authors Oh, Jun-Hwan, An, Subin, Bak, Juneha, Yoo, Byoungseung
Format Journal Article
LanguageEnglish
Published 31.07.2024
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ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-024-01659-0