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Influence of pH and protein concentration on rheological properties of whey protein dispersions

Dissanayake, Muditha, Ramchandran, Lata and Vasiljevic, Todor (2013) Influence of pH and protein concentration on rheological properties of whey protein dispersions. International Food Research Journal, 20 (5). pp. 2167-2171. ISSN 2231-7546

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Item Type: Article
Uncontrolled Keywords: whey proteins, shear, viscosity, gel
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > Institute of Sport, Exercise and Active Living (ISEAL)
Faculty/School/Research Centre/Department > College of Health and Biomedicine
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Depositing User: Ms Julie Gardner
Date Deposited: 17 Mar 2014 22:37
Last Modified: 13 Jun 2014 05:15
URI: http://vuir.vu.edu.au/id/eprint/24470
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Citations in Scopus: 3 - View on Scopus

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