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EFFECT OF MILK REPLACEMENT BY WHEY-PROTEIN CONCENTRATES ON THE RHEOLOGICAL PROPERTIES OF DULCE-DE-LECHE
Authors:
HEIMLICH W BORQUEZ R CESPEDES I
Citation:
W. Heimlich et al., EFFECT OF MILK REPLACEMENT BY WHEY-PROTEIN CONCENTRATES ON THE RHEOLOGICAL PROPERTIES OF DULCE-DE-LECHE, Lebensmittel-Wissenschaft + Technologie, 27(3), 1994, pp. 289-291
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