The characteristics of heat-induced aggregates formed by mixtures of β-lactoglobulin and β-casein

Published 2014 View Full Article

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Title
The characteristics of heat-induced aggregates formed by mixtures of β-lactoglobulin and β-casein
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 39, Issue -, Pages 264-271
Publisher
Elsevier BV
Online
2014-02-01
DOI
10.1016/j.foodhyd.2014.01.019

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