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Interactions between whey proteins and salivary proteins as related to astringency of whey protein beverages at low pH

✍ Scribed by A. Ye; C. Streicher; H. Singh

Book ID: 117974061
Publisher: American Dairy Science Association
Year: 2011
Tongue: English
Weight: 388 KB
Volume: 94
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.2011-4566

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