Published in
Elsevier, Food Hydrocolloids, (100), p. 105435, 2020
DOI: 10.1016/j.foodhyd.2019.105435
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Physicochemical properties of skim milk powder dispersions after acidification to pH 2.4–3.0 and heating
Journal article published in 2020 by
Inseob Choi,
Qixin Zhong
This paper is made freely available by the publisher.
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