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Effect of Whey Protein Type and Xanthan Gum on the Rheological Properties and Emulsion Stability of the Final Mixtures — G. Panaras (2009) | RDL Network
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Effect of Whey Protein Type and Xanthan Gum on the Rheological Properties and Emulsion Stability of the Final Mixtures
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Ioanna Mandala
Effect of Whey Protein Type and Xanthan Gum on the Rheological Properties and Emulsion Stability of the Final Mixtures
Chapter In A Book
2009
en
Authors
GP
G. Panaras
GM
Golfo Moatsou
IM
Ioanna Mandala
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