Effect of Milk Protein Isolate/κ-Carrageenan Conjugates on Rheological and Physical Properties of Whipping Cream: A Comparative Study of Maillard Conjugates and Electrostatic Complexes
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- 영문명
- Effect of Milk Protein Isolate/κ-Carrageenan Conjugates on Rheological and Physical Properties of Whipping Cream: A Comparative Study of Maillard Conjugates and Electrostatic Complexes
- 발행기관
- 한국축산식품학회
- 저자명
- 서찬원(Chan Won Seo) 유병승(Byoungseung Yoo)
- 간행물 정보
- 『Food Science of Animal Resources』Food Science of Animal Resources 제42권 제5호, 889~902쪽, 전체 14쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2022.09.30
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