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Viscoelastic Behavior of Whey Protein Isolates at the Sol-Gel Transition Point

โœ Scribed by A.E. LABROPOULOS; SHAN-HUI HSU


Book ID
108821105
Publisher
Institute of Food Technologists
Year
1996
Tongue
English
Weight
230 KB
Volume
61
Category
Article
ISSN
0022-1147

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