The impact of whey protein preheating on the properties of emulsion gel bead

Published 2013 View Full Article

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Title
The impact of whey protein preheating on the properties of emulsion gel bead
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 151, Issue -, Pages 324-332
Publisher
Elsevier BV
Online
2013-11-22
DOI
10.1016/j.foodchem.2013.11.071

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