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Andic, S. and Boran, G. (2015) Milk Proteins: Functionality and Use in Food Industry. In: Cirillo, G., Spizzirri, U.G. and Iemma, F., Eds., Functional Polymers in Food Science: From Technology to Biology, Volume 2: Food Processing, Wiley, Hoboken, 159-180.
https://doi.org/10.1002/9781119108580.ch8

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