Influence of pH and CaCl 2 on the stability of dilute whey protein stabilized emulsions

Author: Kulmyrzaev A.   Chanamai R.   McClements D.J.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.33, Iss.1, 2000-01, pp. : 15-20

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Abstract