The influence of pH on the heat-induced aggregation of model milk protein ingredient systems and model infant formula emulsions stabilized by milk protein ingredients
| Autor: | McSweeney, Seamus L., Mulvihill, Daniel M. ∗, O'Callaghan, Daniel M. |
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| Zdroj: | In Food Hydrocolloids 2004 18(1):109-125 |
| Databáze: | ScienceDirect |
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