سلام.خسته نباشين . خداقوت.لطفا مقالات زير :
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Food Hydrocolloids
Volume 18, Issue 6, November 2004, Pages 949–957
Improved emulsion stabilizing properties of whey protein isolate by conjugation with pectins
N Neiryncka, , ,
P Van der Meerena,
S Bayarri Gorbea,
S Dierckxb,
K Dewettinckb...