Effects of ionic strength on the solubility of whey protein products. A colloid chemical approach
- 1 April 1996
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 10 (2) , 143-149
- https://doi.org/10.1016/s0268-005x(96)80028-2
Abstract
No abstract availableKeywords
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