Improvement of emulsifying properties of milk proteins with κ or λ carrageenan: effect of pH and ionic strength

  • Emulsifying properties of milk proteins
  • Edith Mena-Casanova, Alfonso Totosaus
  • International Journal of Food Science & Technology, February 2011, Wiley
  • DOI: 10.1111/j.1365-2621.2010.02536.x

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http://dx.doi.org/10.1111/j.1365-2621.2010.02536.x

The following have contributed to this page: Dr Alfonso Totosaus