Cite
HARVARD Citation
Moreira, T. et al. (2019). Effect of Ohmic heating on functionality of sodium caseinate – A relationship with protein gelation. Food research international. pp. 628-636. [Online].
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Moreira, T. et al. (2019). Effect of Ohmic heating on functionality of sodium caseinate – A relationship with protein gelation. Food research international. pp. 628-636. [Online].