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Foam stability and interfacial properties of milk protein–surfactant systems

✍ Scribed by Sandrine Rouimi; Catherine Schorsch; Céline Valentini; Sophie Vaslin

Book ID: 113627210
Publisher: Elsevier Science
Year: 2005
Tongue: English
Weight: 400 KB
Volume: 19
Category: Article
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2004.10.032

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