Emulsifying Property of Whey Peptide Fractions as a Function of pH and ionic Strength
- 1 May 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (3), 601-604
- https://doi.org/10.1111/j.1365-2621.1992.tb08052.x
Abstract
No abstract availableKeywords
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