Physical Properties of Heat-induced Whey Protein Aggregates Formed at pH 5.5 and 7.0

Published 2017 View Full Article

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Title
Physical Properties of Heat-induced Whey Protein Aggregates Formed at pH 5.5 and 7.0
Authors
Keywords
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Journal
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 23, Issue 4, Pages 595-601
Publisher
Japanese Society for Food Science and Technology
Online
2017-09-08
DOI
10.3136/fstr.23.595

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