Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin

Setiowati, Arima Diah and De Neve, Lorenz and A'yun, Qurrotul and Van der Meeren, Paul (2021) Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin. Food Hydrocolloids, 110. ISSN 0268005X

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Item Type: Article
Additional Information: Library Dosen
Subjects: S Agriculture > S Agriculture (General)
T Technology > TP Chemical technology > Food processing and manufacture
Divisions: Faculty of Agricultural Technology > Food and Agricultural Product Technology
Depositing User: Sri JUNANDI
Date Deposited: 29 Oct 2024 04:05
Last Modified: 29 Oct 2024 04:05
URI: https://ir.lib.ugm.ac.id/id/eprint/5939

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