Cite
HARVARD Citation
Kaveh, Z. et al. (2021). A new approach in improving granular cold water swelling starch properties using xanthan gum and β-lactoglobulin/xanthan gum electrostatic coupled gel. Food hydrocolloids. p. . [Online].
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Kaveh, Z. et al. (2021). A new approach in improving granular cold water swelling starch properties using xanthan gum and β-lactoglobulin/xanthan gum electrostatic coupled gel. Food hydrocolloids. p. . [Online].