Whey proteins solubility as function of temperature and pH

LWT - Food Science and Technology - Tập 38 Số 1 - Trang 77-80 - 2005
Daniela Helena Pelegrine Guimarães1, Carlos Alberto Gasparetto1
1Department of Food Engineering, Food Engineering Faculty/UNICAMP, P.O. Box 6121, Campinas, SP 13.081-970, Brazil

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