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A solid fat replacer for manufactured meat products based on a beta-lactoglobulin-rich whey protein ingredient
A solid fat replacer for manufactured meat products based on a beta-lactoglobulin-rich whey protein ingredient
1998
Robert John Pearce
John Arthur Dunkerley
T.W. Wheaton
A. Tobin
Keywords:
Lactoglobulins
Ingredient
Denaturation (biochemistry)
Food science
Food additive
Beta-lactoglobulin
Whey protein
Chemistry
protein content
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