Elaboration and Characterization of Whey Protein Beads by an Emulsification/Cold Gelation Process: Application for the Protection of Retinol
- 22 January 2002
- journal article
- research article
- Published by American Chemical Society (ACS) in Biomacromolecules
- Vol. 3 (2), 239-248
- https://doi.org/10.1021/bm010082z
Abstract
No abstract availableKeywords
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