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FOAMING AND EMULSIFYING CHARACTERISTICS OF FRACTIONATED WHEY PROTEIN

✍ Scribed by A.W. SLACK; C.H. AMUNDSON; C.G. HILL JR.

Book ID: 111339759
Publisher: John Wiley and Sons
Year: 1986
Tongue: English
Weight: 408 KB
Volume: 10
Category: Article
ISSN: 0145-8892
DOI: 10.1111/j.1745-4549.1986.tb00008.x

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