Influence of ph and sodium chloride on the high pressure-induced gel formation of a whey protein concentrate
- 30 November 1997
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 60 (3), 417-424
- https://doi.org/10.1016/s0308-8146(96)00362-7
Abstract
No abstract availableKeywords
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