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Titre
Gradual disaggregation of the casein micelle improves its emulsifying capacity and decreases the stability of dairy emulsions
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BSO - Titre
Gradual disaggregation of the casein micelle improves its emulsifying capacity and decreases the stability of dairy emulsions
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DOI
DOI
10.1016/j.foodhyd.2016.08.037
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DOAI
DOAI
10.1016/j.foodhyd.2016.08.037
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Identifiant WoS
WOS:000389091600021
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Accès ouvert
OA - Oui
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Source - Accès ouvert
OA - Non
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Type d'accès
Archive
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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
INP - Institut de physique
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uid:/TLZC4K8Z
12/10/2021 14:52:33 (latest)
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