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Article Dans Une Revue Food Hydrocolloids Année : 2023

Influence of enzymatic cross-linking on the apparent viscosity and molecular characteristics of casein micelles at neutral and acidic pH

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hal-04232963 , version 1 (09-10-2023)

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Angella Velazquez-Dominguez, Marie Hennetier, Marwan Abdallah, Manon Hiolle, Fréderic Violleau, et al.. Influence of enzymatic cross-linking on the apparent viscosity and molecular characteristics of casein micelles at neutral and acidic pH. Food Hydrocolloids, 2023, 139, pp.108552. ⟨10.1016/j.foodhyd.2023.108552⟩. ⟨hal-04232963⟩
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