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Formation and Coalescence Stability of Emulsions Stabilized by Different Milk Proteins

✍ Scribed by J.L. KLEMASZEWSKI; K.P. DAS; J.E. KINSELLA

Book ID: 108818475
Publisher: Institute of Food Technologists
Year: 1992
Tongue: English
Weight: 858 KB
Volume: 57
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1992.tb05496.x

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