High pressure-induced gel formation of a whey protein and haemoglobin protein concentrate
- 1 January 1995
- journal article
- Published by Elsevier in Lwt - Food Science and Technology
- Vol. 28 (1) , 111-117
- https://doi.org/10.1016/s0023-6438(95)80021-2
Abstract
No abstract availableKeywords
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