Effects of calcium level on the structure of pre-heated whey protein isolate gels
Open Access
- 1 July 1995
- journal article
- Published by Elsevier in Lwt - Food Science and Technology
- Vol. 28 (6) , 598-603
- https://doi.org/10.1016/0023-6438(95)90007-1
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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