Effects of salt and protein concentrations on the association and dissociation of ovalbumin-pectin complexes

Título:

Effects of salt and protein concentrations on the association and dissociation of ovalbumin-pectin complexes

Autor:

Edwin Elard Garcia Rojas

Ano:

2015

DOI:

10.1016/j.foodhyd.2015.01.010

Revista:

Food Hydrocolloids

ISSN:

0268005X

Tags:

complexos coacervados

Proteinas do ovo

Home:

[doi:10.1016/j.foodhyd.2015.01.010]

Idioma:

Inglês

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