The effect of protein concentration and heat treatment temperature on micellar casein–soy protein mixtures
- 9 February 2011
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 25 (6), 1448-1460
- https://doi.org/10.1016/j.foodhyd.2011.01.011
Abstract
No abstract availableKeywords
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