000 00393nam a2200121Ia 4500
008 170104s2017 xx 000 0 und d
100 _aSudhir Singh
245 0 _aEffect of pH and hydrocolloids on the thermal stability of whey proteins in model beverage system
260 _cSeptember - October 2005
300 _a407
773 _tJournal of Food Science and Technology
942 _2ddc
_cJA
999 _c694649
_d694649