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Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese |
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Titel: |
Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese |
Auteur: |
Wen, Pengcheng Zhu, Yanli Luo, Jie Wang, Pengjie Liu, Bin Du, Yizheng Jiao, Yaoyao Hu, Yulin Chen, Chong Ren, Fazheng Alejandro, Calderón-Urrea Li, Yuan |
Verschenen in: |
Journal of dairy science |
Paginering: |
Jaargang 104 () nr. 1 pagina's 228-242 |
Jaar: |
2021 |
Inhoud: |
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Uitgever: |
American Dairy Science Association |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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