ORIGINAL RESEARCH
Published on 12 Jan 2026
Impact of water ion content on milk protein concentrate gel properties
doi 10.3389/fnut.2025.1764485
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- Frontiers in Nutrition
- Nutrition and Food Science Technology
- Research Topics
- Nutritional, Structural, and Functional Optimization of Dairy Products Through Advanced Processing Technologies
Nutritional, Structural, and Functional Optimization of Dairy Products Through Advanced Processing Technologies
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