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HARVARD Citation
Schröder, A. et al. (2017). Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability. Food hydrocolloids. pp. 129-140. [Online].
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Schröder, A. et al. (2017). Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability. Food hydrocolloids. pp. 129-140. [Online].