Formation and functionality of whey protein isolate–(kappa-, iota-, and lambda-type) carrageenan electrostatic complexes

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Published
2012-06
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  • https://www.elsevier.com/tdm/userlicense/1.0/
DOI
  • 10.1016/j.foodhyd.2011.08.006
Publisher
Elsevier BV

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