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Interactions between milk proteins: influence of heat, calcium and lactose. I. Interactions between (i) whole casein and beta-lactoglobulin and (ii) kappa-casein and b-lactoglobulin

Pappas, C.P.

Lebensmittel-Wissenschaft und -Technologie 25(2): 102-112

1992


ISSN/ISBN: 0460-1173
Accession: 016164784

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