Open AccessHydrocolloid composites – their contribution to physical and oral perception of dairy products
Author(s) -
Yang Zhu
Publication year - 2019
Publication title -
queensland's institutional digital repository (the university of queensland)
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.14264/uql.2020.19
Subject(s) - gelatin , pectin , food science , casein , chemistry , whey protein , viscosity , carrageenan , materials science , composite material , organic chemistry
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