Cite
HARVARD Citation
Keppler, J. et al. (2021). Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants. Food hydrocolloids. p. . [Online].
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Keppler, J. et al. (2021). Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants. Food hydrocolloids. p. . [Online].