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Influence of pH on fluid gels produced from egg and whey protein isolate (2021)

First Author: Young P

Attributed to: EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2020.106108

Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2020.106108

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids