Effect of surface character of filler particles on rheology of heat-set whey protein emulsion gels
- 1 January 1999
- journal article
- Published by Elsevier in Colloids and Surfaces B: Biointerfaces
- Vol. 12 (3-6) , 373-381
- https://doi.org/10.1016/s0927-7765(98)00091-5
Abstract
No abstract availableKeywords
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