Role of the Polysaccharide Content and Net Charge on the Emulsifying Properties of β-Lactoglobulin−Carboxymethyldextran Conjugates
Authors:
- 1 January 1996
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (9) , 2538-2543
Abstract
No abstract availableKeywords
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