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Milk gel Structure: II. Relation between firmness and ultrastructure of heat-induced skim-milk gels containing 40–60% total solids*
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- Journal:
- Journal of Dairy Research / Volume 41 / Issue 1 / February 1974
- Published online by Cambridge University Press:
- 01 June 2009, pp. 131-135
- Print publication:
- February 1974
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- Article
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