Effects of sucrose and sorbitol on the gel formation of a...

Effects of sucrose and sorbitol on the gel formation of a whey protein isolate

Stephan Dierckx, André Huyghebaert
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Volume:
16
Year:
2002
Language:
english
Pages:
9
DOI:
10.1016/s0268-005x(01)00129-1
File:
PDF, 201 KB
english, 2002
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