Phase separation, rheology and microstructure of micellar casein–guar gum mixtures - Concepedia

Concepedia

Publication | Open Access

Phase separation, rheology and microstructure of micellar casein–guar gum mixtures

DOI Full Paper Access

137

Citations

18

References

1999

Year

S. Bourriot, Catherine Garnier, Jean-Louis Doublier

Food Hydrocolloids

Food ColloidEngineeringPolymer ScienceMicelleRheologyFood EngineeringPhase SeparationMedicineBiophysics

References

	Year	Citations

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