Rheological, melting, microstructural, and oil droplets-interfacial properties of model processed cheese made with calcium caseinate and trisodium citrate or sodium pyrophosphate

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http://creativecommons.org/licenses/by-nc-nd/3.0/nz/ Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/3.0/nz/

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