Publication | Closed Access
Physico-chemical factors controlling the foamability and foam stability of milk proteins: Sodium caseinate and whey protein concentrates
255
Citations
38
References
2009
Year
Sodium CaseinateFood ColloidEngineeringHealth SciencesProtein EngineeringFood EngineeringSoft MatterPhysico-chemical FactorsFoamFood TechnologyBiomolecular EngineeringFoam Stability
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