Cite
HARVARD Citation
Nasser, S. et al. (2017). Microstructure evolution of micellar casein powder upon ageing: Consequences on rehydration dynamics. Journal of food engineering. pp. 57-66. [Online].
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Nasser, S. et al. (2017). Microstructure evolution of micellar casein powder upon ageing: Consequences on rehydration dynamics. Journal of food engineering. pp. 57-66. [Online].