Role of protein concentration and protein–saliva interactions in the astringency of whey proteins at low pH
| Autor: | Kelly, M., Vardhanabhuti, B., Luck, P., Drake, M.A., Osborne, J., Foegeding, E.A. |
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| Zdroj: | In Journal of Dairy Science May 2010 93(5):1900-1909 |
| Databáze: | ScienceDirect |
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