Multivariate analysis of the influences of locust bean gum, αs-casein, κ-casein on viscoelastic properties of Na-κ-carrageenan gels

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SIK, Swed. Inst. for Food and Biotech., PO Box 5401, S-402 29 Göteborg, Sweden [1 ]
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Food Hydrocolloids | / 2卷 / 175-187期
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