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    Effect of pentasodium triphosphate concentration on physicochemical properties, microstructure, and formation of casein fibrils in model processed cheese

    Effect of pentasodium triphosphate concentration on physicochemical properties, microstructure, and formation of casein fibrils in model processed cheese by Vollmer, Almut H., Kieferle, Ingrun, Pusl, Alexandra, Kulozik, Ulrich

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