Strategy for Foaming Improvement of Whey Protein Concentrates by Addition of Hydroxypropylmethylcellulose and Heating: Relation with Interfacial Properties
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Published:2017
Issue:2
Volume:3
Page:
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ISSN:2470-6086
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Container-title:Nutrition and Food Technology: Open Access
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language:
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Short-container-title:Nutr Food Technol Open Access
Publisher
Sci Forschen, Inc.
Cited by
2 articles.
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