Heat Gelation of Oil‐in‐Water Emulsions Stabilized by Whey Protein
- 1 March 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (2), 440-444
- https://doi.org/10.1111/j.1365-2621.1986.tb11150.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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