The Emulsifying Properties of Commercial Milk Protein Products in Simple Oil‐in‐Water Emulsions and in a Model Food System
- 1 September 2000
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 65 (6) , 934-940
- https://doi.org/10.1111/j.1365-2621.2000.tb09396.x
Abstract
No abstract availableKeywords
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