| 标题 |
A Comparison of the Effectiveness of Sonication, High Shear Mixing and Homogenisation on Improving the Heat Stability of Whey Protein Solutions |
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| DOI | |
| 其它 |
期刊:Food and Bioprocess Technology 作者:L. L. Koh; J. Chandrapala; B. Zisu; Gregory J. O. Martin; S. Kentish; et al 出版日期:2014-02-01 |
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(2025-6-4)