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1 Ergebnisse
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The effect of a variable initial pH on the structure and rh..:
Wang, Wen-qiong
;
Sheng, Hai-bo
;
Zhou, Ji-yang
...
International Dairy Journal. 113 (2021) - p. 104896 , 2021
Link:
https://doi.org/10.1016/j.idairyj.2020.104896
RT Journal T1
The effect of a variable initial pH on the structure and rheological properties of whey protein and monosaccharide gelation via the Maillard reaction
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.idairyj.2020.104896&Exemplar=1&LAN=DE A1 Wang, Wen-qiong A1 Sheng, Hai-bo A1 Zhou, Ji-yang A1 Yuan, Pei-pei A1 Zhang, Xiao-feng A1 Lu, Mao-lin A1 Gu, Rui-xia PB Elsevier BV YR 2021 SN 0958-6946 JF International Dairy Journal VO 113 SP 104896 LK http://dx.doi.org/https://doi.org/10.1016/j.idairyj.2020.104896 DO https://doi.org/10.1016/j.idairyj.2020.104896 SF ELIB - SuUB Bremen
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