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Elsevier

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Phase behaviour of pure micellar casein/ -carrageenan systems in milk salt ultrafiltrate

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NIR spectra in relation to viscoelastic properties of mixtures of Na- -Carrageenan, locust bean gum and casein

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Phase separation in milk protein and amylopectin mixtures

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Food Hydrocolloids, Vol. 16, Iss. 2, 2002-03 ,pp. : 127-138

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The effect of depolymerised guar gum on the stability of skim milk

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