Published in
Elsevier, Food Hydrocolloids, 6(5), p. 523-539
DOI: 10.1016/s0268-005x(09)80122-7
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Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH
Journal article published in 1992 by
Maud Langton 
,
Anne-Marie Hermansson
,
Anne-Marie Hermansson
This paper was not found in any repository, but could be made available legally by the author.
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