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Les ingrédients à base de protéines laitières : obtention, propriétés et utilisations
Milk proteins as food ingredients

J.C. Vuillemard, S. Gauthier and P. Paquin

Lait, 69 4 (1989) 323-351

Accepted: 03 March 1989

DOI: https://doi.org/10.1051/lait:1989426

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