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Interfacial and foaming characteristics of milk whey protein and polysaccharide mixed systems

✍ Scribed by Adrián A. Perez; Carlos R. Carrara; Cecilio Carrera Sánchez; Liliana G. Santiago; Juan M. Rodríguez Patino

Publisher: American Institute of Chemical Engineers
Year: 2009
Tongue: English
Weight: 739 KB
Volume: 56
Category: Article
ISSN: 0001-1541
DOI: 10.1002/aic.12028

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