Stability of emulsions containing a whey protein concentrate obtained from milk serum through carboxymethylcellulose complexation
- 31 August 2006
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 20 (6), 793-799
- https://doi.org/10.1016/j.foodhyd.2005.07.011
Abstract
No abstract availableKeywords
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