Synergistic Interactions of Locust Bean Gum with Whey Proteins: Effect on Physicochemical and Microstructural Properties of Whey Protein-Based Films

AuthID
 P-00G-SCE
4
Author(s)
Silva, KS
·
Mauro, MA
·
Tipo de Documento
Article
Year published
2016
Publicado
in FOOD HYDROCOLLOIDS, ISSN: 0268-005X
Volume: 54, Páginas: 179-188 (10)
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-84944789754
Wos: WOS:000364933900019
Source Identifiers
ISSN: 0268-005X
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