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Vasbinder, A.J., Alting A.C. and de Kruif, K.G. (2003) Quantification of Heat-Induced Casein-Whey Protein Interactions in Milk and Its Relation to Gelation Kinetics. Colloids and Surfaces B: Biointerfaces, 31, 115-123.
https://doi.org/10.1016/S0927-7765(03)00048-1

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