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Impact of stirring speed on β-lactoglobulin fibril formation

Shy Kai Ng1, Kar Lin Nyam2, Imededdine Arbi Nehdi3

  • 11Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.

Food Science and Biotechnology
|September 29, 2018
PubMed

Keywords:
fibrilmorphologystirringzeta potentialβ-lactoglobulin

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