Gelation of calcium-reduced and lipid-reduced whey protein concentrates as affected by total and ionic mineral concentrations

Gelation of calcium-reduced and lipid-reduced whey protein concentrates as affected by total and ionic mineral concentrations

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	MEI, F.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 5 (1998), p. 899-905
Materias:	Alimentos Lactosuero Gelificación Calcio Lípidos Proteínas de suero de leche Iones Minerales Gelatinización
Publicación relacionada:	Contenido en: Journal of Food Science

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