Formation and properties of viscoelastic masses made from kafirin by a process of simple coacervation from solution

Mohammed S M Elhassan1, Segun I Oguntoyinbo1, Janet Taylor1

  • 1Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa.

Food Chemistry
|September 7, 2017
PubMed

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