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Enzymatic Cross-Linking of Casein Facilitates Gel Structure Weakening Induced by Overacidification
Raak, Norbert, Rohm, Harald, Jaros, DorisVolume:
12
Language:
english
Journal:
Food Biophysics
DOI:
10.1007/s11483-017-9483-6
Date:
June, 2017
File:
PDF, 888 KB
english, 2017