Ability of conventional and nutritionally-modified whey protein concentrates to stabilize oil-in-water emulsions
| Autor: | Surh, Jeonghee, Ward, Loren S., McClements, D. Julian |
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| Zdroj: | In Food Research International 2006 39(7):761-771 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect