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Fibrillization of whey proteins improves foaming capacity and foam stability at low protein concentrations
Oboroceanu, D,Wang, LZ,Magner, E,Auty, MAE
(2014)
Fibrillization of whey proteins improves foaming capacity and foam stability at low protein concentrations in Journal Of Food Engineering 10.1016/j.jfoodeng.2013.08.023