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APA Citation
Raak, N., Abbate, R. A., Alkhalaf, M., Lederer, A., Rohm, H., & Jaros, D. (2020). concentration-triggered liquid-to-solid transition of sodium caseinate suspensions as a function of temperature and enzymatic cross-linking. Food hydrocolloids, 101, . http://access.bl.uk/ark:/81055/vdc_100099425050.0x000039