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Annatto-entrapped casein-chitosan complexes improve whey color quality after acid coagulation of milk

Giovana B Celli1, Raheleh Ravanfar1, Siva Kaliappan2

  • 1Department of Food Science, Cornell University, Stocking Hall, Ithaca, NY 14853, USA.

Food Chemistry
|March 25, 2018
PubMed

Keywords:
AnnattoBiopolymer complexCarryover colorantNorbixin

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