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The application of microscopy and rheology to study the effect of milk salt concentration on the structure of acidified micellar casein systems

✍ Scribed by M.A.E. Auty; B.T. O'Kennedy; P. Allan-Wojtas; D.M. Mulvihill

Book ID
113627136
Publisher
Elsevier Science
Year
2005
Tongue
English
Weight
516 KB
Volume
19
Category
Article
ISSN
0268-005X

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