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Effect of composition of commercial whey protein preparations upon gelation at various pH values
Óscar L. Ramos, Joana O. Pereira, Sara I. Silva, Maria M. Amorim, João C. Fernandes, José A. Lopes-da-Silva, Manuela E. Pintado, F. Xavier MalcataVolume:
48
Year:
2012
Language:
english
DOI:
10.1016/j.foodres.2012.06.004
File:
PDF, 857 KB
english, 2012