Myofibrillar protein with κ- or λ-carrageenans as novel shell materials for microencapsulation of tuna oil through complex coacervation

Myofibrillar protein with κ- or λ-carrageenans as novel shell materials for microencapsulation of tuna oil through complex coacervation

Bakry, A.
food hydrocolloids 2019 Vol. 96 pp. 43-53
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bakry2019myofibrillarfood

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11842
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10.1016/j.foodhyd.2019.04.070
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