pH induced aggregation and weak gel formation of whey protein polymers
収録刊行物
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- J. Food Sci.
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J. Food Sci. 65 139-143, 2000
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詳細情報
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- CRID
- 1572824501577215104
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- NII論文ID
- 80011656404
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- データソース種別
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- CiNii Articles