Cite
HARVARD Citation
Ellouze, M. et al. (2021). Effect of pH and heat treatment on structure, surface characteristics and emulsifying properties of purified camel β-casein. Food chemistry. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Ellouze, M. et al. (2021). Effect of pH and heat treatment on structure, surface characteristics and emulsifying properties of purified camel β-casein. Food chemistry. p. . [Online].