Emulsification properties of whey proteins in their natural environment: effect of whey protein concentration at 4 and 18% milk fat

Author: McCrae C.H.   Law A.J.R.   Leaver J.  

Publisher: Elsevier

ISSN: 0268-005X

Source: Food Hydrocolloids, Vol.13, Iss.5, 1999-09, pp. : 389-399

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Abstract