Influence of the Concentration of Locust Bean Gum on the Gelling Ability of Whey Peptic Hydrolysates

AuthID
 P-019-A1M
4
Author(s)
Hilliou, L.
·
Teixeira, J. A.
·
Gonçalves, M. P.
Document Type
Proceedings Paper
Year published
2008
Published
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