Emulsifying and foaming properties of protein isolates prepared from heated milks
- 1 February 1991
- journal article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 44 (1) , 13-19
- https://doi.org/10.1111/j.1471-0307.1991.tb00623.x
Abstract
No abstract availableKeywords
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