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    Phase separation, rheology and microstructure of micellar casein–guar gum mixtures

    Phase separation, rheology and microstructure of micellar casein–guar gum mixtures by Bourriot, Sophie, Garnier, Catherine, Doublier, Jean-Louis

    Published in Food hydrocolloids
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    Phase separation, rheology and structure of micellar casein-galactomannan mixtures

    Phase separation, rheology and structure of micellar casein-galactomannan mixtures by Bourriot, Sophie, Garnier, Catherine, Doublier, Jean-Louis

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