Cite
HARVARD Citation
Raak, N. et al. (2020). Concentration-triggered liquid-to-solid transition of sodium caseinate suspensions as a function of temperature and enzymatic cross-linking. Food hydrocolloids. p. . [Online].
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Raak, N. et al. (2020). Concentration-triggered liquid-to-solid transition of sodium caseinate suspensions as a function of temperature and enzymatic cross-linking. Food hydrocolloids. p. . [Online].