Influence of Protein Interfacial Composition on Salt Stability of Mixed Casein Emulsions
- 1 January 1998
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (1) , 72-76
- https://doi.org/10.1021/jf970600q
Abstract
No abstract availableKeywords
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