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Food Colloids Fundamentals of FormulationCheck Access
Edited by
Reinhard Miller
Reinhard Miller
Max Planck Institute, Germany
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Hardback ISBN-10:
0-85404-850-2
Hardback ISBN:
978-0-85404-850-2
PDF ISBN:
978-1-84755-084-2
No. of Pages:
434
Published online:
31 Oct 2007
Published in print:
22 Feb 2001
Book Chapter
Binding properties of vanillin to whey proteins: Effect on protein conformational stability and foaming properties Check Access
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Published:22 Feb 2001
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Page range:
282 - 292
Citation
P. Relkin and J. Vermersh, in Food Colloids Fundamentals of Formulation, ed. E. Dickinson and R. Miller, The Royal Society of Chemistry, 2001, pp. 282-292.
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