Cite
HARVARD Citation
Mulcahy, E. et al. (2018). Enhancement of the functional properties of whey protein by conjugation with maltodextrin under dry‐heating conditions. International journal of dairy technology. pp. 216-225. [Online].
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Mulcahy, E. et al. (2018). Enhancement of the functional properties of whey protein by conjugation with maltodextrin under dry‐heating conditions. International journal of dairy technology. pp. 216-225. [Online].