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Improvement, by dry-heating, of the emulsion-stabilizing properties of a whey protein concentrate obtained through carboxymethylcellulose complexation
K. Kika, F. Korlos, V. KiosseoglouVolume:
104
Year:
2007
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2007.01.035
File:
PDF, 207 KB
english, 2007