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Emulsifying and foaming properties of β-lactoglobulin modified by heat treatment
Moro, Andrea, Báez, Germán D., Ballerini, Griselda A., Busti, Pablo A., Delorenzi, Néstor J.Volume:
51
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2012.11.011
Date:
April, 2013
File:
PDF, 433 KB
english, 2013