Rüegg, M., Moor, U.
Effect of calcium on the hydration of casein. I. Water vapor sorption and fine structure of calcium caseinates compared with sodium caseinates in the pH range 4,6 to 8,0.
Journal of Dairy Research, 51, 1984, 103-111.
Segnatura: PUB Liebefeld
ID pubblicazione (Codice web): 15534
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