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Article

Singh, A. M.

The emulsifyng properties of hydrolyzates of whey proteins

Source: JOURNAL OF DAIRY SCIENCE

Year published: 1998 y.

Volume: 81, 4

Pages: 918-924

Libraries: TUN

Signature: А 173

Keywords: производство на мляко и млечни продукти

суроватка

стабилност

хидролизати

качества

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