Emulsifying properties of whey protein–dextran conjugates at low pH and different salt concentrations
- 1 September 2003
- journal article
- Published by Elsevier in Colloids and Surfaces B: Biointerfaces
- Vol. 31 (1-4) , 125-132
- https://doi.org/10.1016/s0927-7765(03)00049-3
Abstract
No abstract availableKeywords
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