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Gelation of Calcium-Reduced and Lipid-Reduced Whey Protein Concentrates as Affected by Total and Ionic Mineral Concentrations

✍ Scribed by F.-I. MEI; I. LAYE; D. KARLESKIND; C.V. MORR

Book ID: 108820872
Publisher: Institute of Food Technologists
Year: 1996
Tongue: English
Weight: 247 KB
Volume: 61
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1996.tb10898.x

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