Studies on Pedrmeability and Rheology of Heat and Sodium Ions - Induced Whey Protein Gels

By: Mleko SMaterial type: TextTextPublication details: May - June 2000Description: 307 In: Journal of Food Science and Technology
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Item type Current library Call number Vol info Status Date due Barcode
Journal Articles Journal Articles BCAS Library
37;3 Available JA00894

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