The impact of whey protein preheating on the properties of...

Food Chemistry 2014 / 05 Vol. 151

The impact of whey protein preheating on the properties of emulsion gel bead

Ruffin, Emilie, Schmit, Tiffany, Lafitte, Géraldine, Dollat, Jean-Marie, Chambin, Odile
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Volume:
151
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.11.071
Date:
May, 2014
File:
PDF, 1.46 MB
english, 2014
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