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Journal: FoodsVolume: 8Number: 652
Article: Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C
- Authors:
- Floriane Doudiès1,3,
- Anne-Sophie Arsène1 and
- Fabienne Garnier-Lambrouin1
- et al.
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