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Firmness and melting quality of processed cheese foods with added whey protein concentrates
Fermeté et aptitude à la fusion de fromages fondus avec ajout de concentrés de protéines de lactosérum

V.K. Gupta and H. Reuter

Lait, 73 4 (1993) 381-388

Accepted: 17 May 1993

DOI: https://doi.org/10.1051/lait:1993435

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