The effect of the addition of selected phenolic acids on the rheological properties of heated solutions of whey proteins

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Title
The effect of the addition of selected phenolic acids on the rheological properties of heated solutions of whey proteins
Authors
Keywords
-
Journal
ACTA ALIMENTARIA
Volume 44, Issue 2, Pages 204-210
Publisher
Akademiai Kiado Zrt.
Online
2014-03-20
DOI
10.1556/aalim.2014.0004

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