The effects of β-lactoglobulin genetic variants A and B on the functional properties of whey under different conditions
- 31 January 1997
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 11 (1) , 41-48
- https://doi.org/10.1016/s0268-005x(97)80009-4
Abstract
No abstract availableKeywords
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