Cite
HARVARD Citation
Nguyen, B. et al. (n.d.). Heat-induced gelation of mixtures of whey protein isolate and sodium caseinate between pH 5.8 and pH 6.6. Food hydrocolloids. pp. 433-441. [Online].
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Nguyen, B. et al. (n.d.). Heat-induced gelation of mixtures of whey protein isolate and sodium caseinate between pH 5.8 and pH 6.6. Food hydrocolloids. pp. 433-441. [Online].