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Are disulphide bonds formed during acid gelation of preheated milk?
Famelart, Marie-Hélène, Le, Ngoc Huyen Tran, Croguennec, Thomas, Rousseau, FlorenceVolume:
48
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12174
Date:
September, 2013
File:
PDF, 3.24 MB
english, 2013