Cold gel-like emulsions of lactoferrin subjected to ohmic heating

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Title
Cold gel-like emulsions of lactoferrin subjected to ohmic heating
Authors
Keywords
Gel-like emulsions, Lactoferrin, Ohmic heating, Rheological properties
Journal
FOOD RESEARCH INTERNATIONAL
Volume 103, Issue -, Pages 371-379
Publisher
Elsevier BV
Online
2017-11-01
DOI
10.1016/j.foodres.2017.10.061

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