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Modification of the interfacial properties of whey by enzymatic hydrolysis of the residual fat.
Blecker, Christophe; Cerne, V.; Paquot, Michel et al.
1995In Lorient, D.; Dickinson, E. (Eds.) Food Macromolecules and Colloids.
 

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Disciplines :
Food science
Author, co-author :
Blecker, Christophe ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech
Cerne, V.
Paquot, Michel ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech
Lognay, Georges ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech
Sensidoni, Alessandro
Language :
English
Title :
Modification of the interfacial properties of whey by enzymatic hydrolysis of the residual fat.
Publication date :
1995
Main work title :
Food Macromolecules and Colloids.
Author, co-author :
Lorient, D.
Dickinson, E.
Publisher :
Royal Society of Chemistry
Available on ORBi :
since 12 May 2010

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