Effect of pH and Temperature on the Viscosity of Texturized and Commercial Whey Protein Dispersions

Author： Benoit S.M.   Afizah M. Nor   Ruttarattanamongkol K.   Rizvi S.S.H.  

Publisher： Taylor & Francis Ltd

ISSN： 1094-2912

Source： International Journal of Food Properties, Vol.16, Iss.2, 2013-01, pp. : 322-330

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