Evaluation of Models for Temperature-Dependent Viscosity Changes in Dairy Protein Beverage Formulations During Thermal Processing. [electronic resource]

By: Contributor(s): Producer: 20180810Description: 937-945 p. digitalISSN:
  • 1750-3841
Subject(s): Online resources: In: Journal of food science vol. 83
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Publication Type: Journal Article; Validation Study

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