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A comparative study of the influence of the content and source of ß-glucan on the rheological, microstructural properties and stability of milk gel during acidification (2021)

First Author: Aljewicz M

Attributed to: Food Innovation funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2020.106486

Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2020.106486

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids