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Progress in micellar casein concentrate: Production and applications - Hammam - 2021 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library
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Modifications of structures and functions of caseins: a scientific and technological challenge | SpringerLink
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Turbidity (absorbance at 900 nm) of a 3% (w/v) casein solution at 20 °... | Download Scientific Diagram
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Specific effect of calcium ions on thermal gelation of aqueous micellar casein suspensions - ScienceDirect
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