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Surface dilatational properties of whey protein and hydroxypropyl-methyl-cellulose mixed systems at the air–water interface
Oscar E. Pérez, Cecilio Carrera Sánchez, Ana M.R. Pilosof, Juan M. Rodríguez PatinoVolume:
94
Year:
2009
Language:
english
Pages:
9
DOI:
10.1016/j.jfoodeng.2009.03.019
File:
PDF, 486 KB
english, 2009