Effect of micellar κ-casein dissociation on the formation of soluble protein complexes and acid gel properties
| Autor: | Mahomud, Md. Sultan, Katsuno, Nakako, Nishizu, Takahisa |
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| Zdroj: | In LWT - Food Science and Technology March 2018 89:255-261 |
| Databáze: | ScienceDirect |
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