Formation and properties of the whey protein/κ-casein complexes in heated skim milk – A review

Springer Science and Business Media LLC - Tập 89 Số 1 - Trang 3-29 - 2009
Laurence Donato1, Valérie Briard‐Bion2
1Nestlé Research Center | Centre de recherche Nestlé [Lausanne]
2Science et Technologie du Lait et de l'Oeuf

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Tài liệu tham khảo

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