Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio

Título:

Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio

Autor:

Edwin Elard Garcia Rojas

Ano:

2017

DOI:

10.1016/j.foodhyd.2016.11.032

Revista:

Food Hydrocolloids

ISSN:

0268005X

Tags:

complexos coacervados

Proteinas do ovo

polissacaridios

Home:

[doi:10.1016/j.foodhyd.2016.11.032]

Idioma:

Inglês

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