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Record number 35564
Title Effects of ionic strength on the solubility of whey protein products. A colloid chemical approch.
Author(s) Wit, J.N. de; Kessel, Th. van
Source Food Hydrocolloids 10 (1996). - ISSN 0268-005X - p. 143 - 149.
Department(s) Food Chemistry and Microbiology
VLAG
Publication type Refereed Article in a scientific journal
Publication year 1996
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