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Journal: Foods, 2015
Volume: 4
Number: 229

Article: The Combined Effect of High Hydrostatic Pressure and Calcium Salts on the Stability, Solubility and Gel Formation of β-Lactoglobulin
Authors: by Daniel Saalfeld, Ina Riegel, Ulrich Kulozik and Ronald Gebhardt
Link: https://www.mdpi.com/2304-8158/4/2/229

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