Influence of pH and sodium chloride on the high pressure-induced gel formation of a whey protein concentrate
収録刊行物
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- Food Chem.
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Food Chem. 60 417-424, 1997
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詳細情報
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- CRID
- 1571135650806973312
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- NII論文ID
- 80009758986
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- データソース種別
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- CiNii Articles