Interfacial composition and stability of emulsions made with mixtures of commercial sodium caseinate and whey protein concentrate

出版年份 2008 全文链接

标题

作者

关键词

出版物

Volume 110, Issue 4, Pages 946-952

出版商

Elsevier BV

发表日期

2008-04-17

DOI

10.1016/j.foodchem.2008.02.091

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