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Effect of the addition of liquid whey from cheese making factory on the physicochemical properties of whey protein isolate gels made by high hydrostatic pressure

Crossref DOI link: https://doi.org/10.1007/s13197-018-3483-5

Published Online: 2018-11-07

Published Print: 2019-01

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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