Improvement, by dry-heating, of the emulsion-stabilizing properties of a whey protein concentrate obtained through carboxymethylcellulose complexation
- 31 December 2007
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 104 (3) , 1153-1159
- https://doi.org/10.1016/j.foodchem.2007.01.035
Abstract
No abstract availableKeywords
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