Some effects of heat on the competitive adsorption of caseins and whey proteins in oil-in-water emulsions

International Dairy Journal - Tập 9 Số 3-6 - Trang 323-327 - 1999
Jacqueline M Brun1, Douglas G. Dalgleish1
1Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1

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Tài liệu tham khảo

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