Improving Clarity and Stability of Skim Milk Powder Dispersions by Dissociation of Casein Micelles at pH 11.0 and Acidification with Citric Acid
Pan, Kang ; Zhong, Qixin
Journal of agricultural and food chemistry, 2013-09, Vol.61 (38), p.9260-9268 [Periódico revisado por pares]Washington, DC: American Chemical Society
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