Original language | English |
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Pages (from-to) | - |
Journal | Lebensmittelwissenschaft und Technologie (LWT)-Food Science and Technology |
Publication status | Published - 1 Jan 2011 |
Effect of Cation, Sodium or Potassium, on Casein Hydration and Fat Emulsification during Imitation Cheese Manufacture and Post-Manufacture Functionality
M.* El-Bakry, E. Duggan, E.D. O'Riordan, M. O'Sullivan
Research output: Contribution to journal › Article › Research
18
Citations
(Scopus)