Foaming and emulsifying properties of glycosylated beta-lactoglobulin
- 31 December 1988
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 2 (6) , 439-449
- https://doi.org/10.1016/s0268-005x(88)80044-4
Abstract
No abstract availableKeywords
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