Increasing the heat stability of whey protein-rich emulsions by combining the functional role of WPM and caseins

标题
Increasing the heat stability of whey protein-rich emulsions by combining the functional role of WPM and caseins
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 76, Issue -, Pages 164-172
出版商
Elsevier BV
发表日期
2016-12-18
DOI
10.1016/j.foodhyd.2016.12.014

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