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The application of microscopy and rheology to study the effect of milk salt concentration on the structure of acidified micellar casein systems
M.A.E. Auty, B.T. O'Kennedy, P. Allan-Wojtas, D.M. MulvihillVolume:
19
Year:
2005
Language:
english
Pages:
9
DOI:
10.1016/j.foodhyd.2004.04.019
File:
PDF, 516 KB
english, 2005