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Increasing the hydrophobicity of the heat-induced whey protein complexes improves the acid gelation of skim milk
Marion Morand, Assiba Dekkari, Fanny Guyomarc'h, Marie-Hélène FamelartVolume:
25
Year:
2012
Language:
english
DOI:
10.1016/j.idairyj.2012.03.002
File:
PDF, 1.19 MB
english, 2012