Gelation of Whey Protein Concentrates:The ability to form gels is one of the most important functional characteristics of whey protein concentrates in food formulations

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Material type: Text

TextPublication details: January 1992Description: 114 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		46;1	Available		JA02087

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