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Heat Gelation of Oil-in-Water Emulsions Stabilized by Whey Protein

✍ Scribed by ROLF JOST; ROBERT BAECHLER; GÉRARD MASSON

Book ID: 108811437
Publisher: Institute of Food Technologists
Year: 1986
Tongue: English
Weight: 504 KB
Volume: 51
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1986.tb11150.x

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