Development and characterization of a novel edible extruded sheet based on different casein sources and influence of the glycerol concentration

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Title
Development and characterization of a novel edible extruded sheet based on different casein sources and influence of the glycerol concentration
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 75, Issue -, Pages 182-191
Publisher
Elsevier BV
Online
2017-08-30
DOI
10.1016/j.foodhyd.2017.08.028

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