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Mechanical properties and microstructure of heat-set whey protein emulsion gels: Effect of emulsifiers.
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
2000 (English)In: Lebensmittel-Wissenschaft und Technologie, Vol. 33, 299-307 p.Article in journal (Refereed)
Place, publisher, year, edition, pages
2000. Vol. 33, 299-307 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9131OAI: oai:DiVA.org:ri-9131DiVA: diva2:967005
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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CiteExportLink to record
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Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
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