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Interactions of κ-carrageenan with whey proteins in gels formed at different pH

✍ Scribed by S. Mleko; E.C.Y. Li-Chan; S. Pikus

Book ID: 117672570
Publisher: Elsevier Science
Year: 1997
Tongue: English
Weight: 892 KB
Volume: 30
Category: Article
ISSN: 0963-9969
DOI: 10.1016/s0963-9969(97)00071-9

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