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Calcium-Induced Destabilization of Oil-in-Water Emulsions Stabilized by Caseinate or by β-Lactoglobulin

✍ Scribed by SAMSON O. AGBOOLA; DOUGLAS G. DALGLEISH

Book ID
108820673
Publisher
Institute of Food Technologists
Year
1995
Tongue
English
Weight
976 KB
Volume
60
Category
Article
ISSN
0022-1147

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