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Effect of β-Lactoglobulin A and B Whey Protein Variants on the Rennet-Induced Gelation of Skim Milk Gels in a Model Reconstituted Skim Milk System

✍ Scribed by M.A. Meza-Nieto; B. Vallejo-Cordoba; A.F. González-Córdova; L. Félix; F.M. Goycoolea

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