Effects of Mixing Ratio and pH on the Electrostatic Interactions of Hydrolyzed Alaska Pollock Protein and κ‐Carrageenan
Journal of Food Science, EarlyView.
Source: Journal of Food Science - Category: Food Science Authors: XiaoCui
,
FanqianhuiYu
,
YongXue
,
TaoZhang
,
LeiJi
,
YumingWang
,
ChanghuXue Source Type: research
More News: Food Science | Science