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Limited changes in physical and rheological properties of peroxidase-cross-linked apo-α-lactalbumin after heat treatment
Saricay, Yunus, Wierenga, Peter A., de Vries, RenkoVolume:
66
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2016.11.045
Date:
May, 2017
File:
PDF, 610 KB
english, 2017