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Foaming properties of whey protein isolate and [lambda]-carrageenan mixed systems
Author(s) -
Zhengshan Wang
Publication year - 2013
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.32469/10355/44714
Subject(s) - whey protein , carrageenan , lambda , food science , chemistry , physics , optics

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