Stability of emulsions containing highly hydrolyzed whey protein and starch during retort treatments
Guardado en:
Publicado en: | Journal of food science |
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Autor principal: | Ye, Aiqian |
Otros Autores: | Singh, Harjinder |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Journal of food science v. 70, no. 5 (2005), p. C332-336 |
Materias: | |
Publicación relacionada: | Contenido en:
Journal of food science |
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