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HARVARD Citation
Zhou, X. et al. (2020). Bulk and interfacial properties of milk fat emulsions stabilized by whey protein isolate and whey protein aggregates. Food hydrocolloids. p. . [Online].
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Zhou, X. et al. (2020). Bulk and interfacial properties of milk fat emulsions stabilized by whey protein isolate and whey protein aggregates. Food hydrocolloids. p. . [Online].