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Elsevier, Food Research International, (71), p. 23-31

DOI: 10.1016/j.foodres.2015.02.024

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Properties of beta-lactoglobulin/alginate mixtures as a function of component ratio, pH and applied shear

Journal article published in 2015 by Qomarudin Qomarudin, John D. Orbell ORCID, Lata Ramchandran, Stephen R. Gray, Matthew B. Stewart, Todor Vasiljevic ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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