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Please use this identifier to cite or link to this item: http://hdl.handle.net/10651/7308

Title: α-Lactalbumin solubilisation from a precipitated whey protein concentrates fraction: pH and calcium concentration effects
Author(s): Fernández Martínez, Ayoa
Menéndez Suárez, Violeta
Riera Rodríguez, Francisco Amador
Issue date: 2012
Publisher: Blackwell Publishing Ltd
Publisher version: http://dx.doi.org/10.1111/j.1365-2621.2011.02865.x
Citation: International Journal of Food Science & Technology, 47(3), p. 467–474 (2012); doi:10.1111/j.1365-2621.2011.02865.x
URI: http://hdl.handle.net/10651/7308
ISSN: 1365-2621
Local identifier: 20111692
Appears in Collections:Artículos

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