Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins
- 1 August 2002
- journal article
- other
- Published by Elsevier BV in Trends in Food Science & Technology
- Vol. 13 (8), 262-274
- https://doi.org/10.1016/s0924-2244(02)00133-4
Abstract
No abstract availableKeywords
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