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Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins
Greta Krešić, Vesna Lelas, Anet Režek Jambrak, Zoran Herceg, Suzana Rimac BrnčićVolume:
87
Year:
2008
Language:
english
Pages:
10
DOI:
10.1016/j.jfoodeng.2007.10.024
File:
PDF, 194 KB
english, 2008