Media type: E-Article Title: Effect of xanthan and locust bean gums on the gelling properties of myofibrillar protein Contributor: Ramı́rez, J.A.; Barrera, M.; Morales, O.G.; Vázquez, M. Published: Elsevier BV, 2002 Published in: Food Hydrocolloids, 16 (2002) 1, Seite 11-16 Language: English DOI: 10.1016/s0268-005x(01)00033-9 ISSN: 0268-005X Origination: Footnote: