Chen, Biye <br/><br/>
Impact of glucose polymer chain length on heat and physical stability of milk protein-carbohydrate nutritional beverages.  [electronic resource] 

 -  Food chemistry  Nov 2016 
 - 474-82 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2016.04.090  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Beverages--analysis<br/>Chemical Phenomena<br/>Dietary Carbohydrates--analysis<br/>Glucans--chemistry<br/>Glucose--analysis<br/>Hot Temperature<br/>Hydrogen-Ion Concentration<br/>Milk Proteins--chemistry<br/>Particle Size<br/>Polysaccharides<br/>Rheology<br/>Viscosity