Influence of KCl on the physicochemical properties of whey protein stabilized emulsions
- 31 January 2004
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 18 (1) , 13-19
- https://doi.org/10.1016/s0268-005x(03)00037-7
Abstract
No abstract availableKeywords
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