Rheology and stability of whey protein stabilized emulsions with high CaCl 2 concentrations

Author： Kulmyrzaev A. Sivestre M.P.C. McClements D.J.

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.33, Iss.1, 2000-01, pp. : 21-25

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