Cite
HARVARD Citation
Tsermoula, P. et al. (2021). The impact of protein standardisation with liquid or powdered milk permeate on the rheological properties of skim milk concentrates. International dairy journal. p. . [Online].
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Tsermoula, P. et al. (2021). The impact of protein standardisation with liquid or powdered milk permeate on the rheological properties of skim milk concentrates. International dairy journal. p. . [Online].