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The Influence of Sodium Hexametaphosphate Chain Length on the Physicochemical Properties of High-Milk Protein Dispersions †.
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- Foods, 2024, v. 13, n. 9, p. 1383, doi. 10.3390/foods13091383
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Characterization of a Commercial Whey Protein Hydrolysate and Its Use as a Binding Agent in the Whey Protein Isolate Agglomeration Process.
- Published in:
- Foods, 2022, v. 11, n. 12, p. 1797, doi. 10.3390/foods11121797
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- Article