Coprecipitation of Rapeseed and Cheese Whey Proteins Using Acid and Heat Treatment
- 1 January 1977
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 10 (1) , 43-48
- https://doi.org/10.1016/s0315-5463(77)73435-2
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
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