Emulsifying properties of lipid-reduced, and calcium-reduced whey protein concentrates

Emulsifying properties of lipid-reduced, and calcium-reduced whey protein concentrates

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	KARLESKIND, D.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 1 (1996), p. 54-58
Materias:	Lactosuero Proteínas Calcio Emulsificantes Lípidos Alimentos Industria alimentaria
Publicación relacionada:	Contenido en: Journal of Food Science

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