Rheology and microstructure of heat-induced fluid gels from Antarctic krill (Euphausia superba) protein: Effect of pH
Published in: | Food Hydrocolloids |
---|---|
Main Authors: | , , , , , |
Other Authors: | , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Elsevier BV
2016
|
Subjects: | |
Online Access: | http://dx.doi.org/10.1016/j.foodhyd.2015.07.032 https://api.elsevier.com/content/article/PII:S0268005X15300424?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0268005X15300424?httpAccept=text/plain |
Description not available. |