Rheological Changes Due to Substitution of Total Milk Proteins by Whey Proteins in Dairy Desserts

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Material type: Text

TextPublication details: March - April 2002Description: 170 In: Journal of Food Science and Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		39;2	Available		JA01174

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