Sharma M | Univ. Georgia Georgia Usa

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概要

関連著者

HAQUE Zahur
Department of Food Science and Technology, Mississippi Agricultural and Forestry Experiment Station,
Haque Zahur
Department Of Food Science And Technology Mississippi State University
Haque Zahur
Department Of Food Science And Technology Mississippi Agricultural And Forestry Experiment Station M
Sharma M
Univ. Georgia Georgia Usa
SHARMA Mallika
Department of Food Science and Technology Mississippi State University

著作論文

Influence of Cation Sequestering and pH on Quiescent Thermal Association of β-Lactoglobulin AB from Fresh Cheddar Whey : An Insight into Gelation Mechanism

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