"Whey Protein-Carboxymethylcellulose Obtained by Complex Coacervation as an Ingredient in Probiotic Fermented Milk"
written by Maria Elisa Caetano-Silva, Caroline Dário Capitani, Adriane Elisabete Costa Antunes, Erna Vougt, Vera Sonia Nunes da Silva, Maria Teresa Bertoldo Pacheco,
published by Food and Nutrition Sciences, Vol.6 No.6, 2015
has been cited by the following article(s):
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