Title of article
Effect of preparation conditions on the characteristics of whey protein—xanthan gum complexes
Author/Authors
S.I. Laneuville، نويسنده , , P. Paquin، نويسنده , , S.L. Turgeon، نويسنده ,
Issue Information
دوماهنامه با شماره پیاپی سال 2000
Pages
10
From page
305
To page
314
Abstract
Non-starch polysaccharide;
Wheat starch;
Gelatinization
Keywords
Whey proteins , Particle size , Dynamic high pressures , Xanthan , Flow behaviour , Complexation
Journal title
Food Hydrocolloids
Serial Year
2000
Journal title
Food Hydrocolloids
Record number
977530
Link To Document