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Titre
Effect of the pH and NaCl on the microstructure and rheology of mixtures of whey protein isolate and casein micelles upon heating
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BSO - Titre
Effect of the pH and NaCl on the microstructure and rheology of mixtures of whey protein isolate and casein micelles upon heating
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DOI
DOI
10.1016/j.foodhyd.2017.03.013
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DOAI
DOAI
10.1016/j.foodhyd.2017.03.013
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Identifiant WoS
WOS:000401883000015
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Accès ouvert
OA - Non
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Source - Accès ouvert
OA - Non
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Type d'accès
Non OA
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Editeur
Elsevier
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Source
FOOD HYDROCOLLOIDS
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ISSN
0268-005X
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Type de document
Article
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Notoriété
4 - Excellente
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CNRS
Oui
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CNRS - Institut
INC - Institut de chimie
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uid:/761D292W
12/10/2021 14:52:43 (latest)
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