Protein-polysaccharide interactions: a new approach in food formulations

Summary Food is a complex and heterogeneous system containing many different chemical types and species. In a product consisting of proteins, lipids, carbohydrates and electrolytes, the interactions among various constituents need to be well balanced so that a stable system evolves. Such interaction...

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Veröffentlicht in:	International journal of food science & technology 1993-12, Vol.28 (6), p.547-562
Hauptverfasser:	SAMANT, S.K., SINGHAL, R.S., KULKARNI, P.R., REGE, D.V.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food additives Food industries Fundamental and applied biological sciences. Psychology General aspects
Online-Zugang:	Volltext
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