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Enzymatic Hydrolysis of Milk Proteins Used for Emulsion Formation. 2. Effects of Calcium, pH, and Ethanol on the Stability of the Emulsions
Agboola, Samson O., Dalgleish, Douglas G.Volume:
44
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf960304y
Date:
January, 1996
File:
PDF, 272 KB
english, 1996