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The effect of calcium on the composition and physical properties of whey protein particles prepared using emulsification.
Food chemistry Jun, 2015 | Pubmed ID: 25660860
A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods.
Microbial cell factories , 2015 | Pubmed ID: 26643044
Yoba for Life foundation
Vrije Universiteit Amsterdam (VUA)
Nieke Westerik1,2,
Alex Paul Wacoo1,2,3,
Wilbert Sybesma1,
Remco Kort1,2,4,5
1, Yoba for Life Foundation,
2Department of Molecular Cell Biology, Vrije Universiteit Amsterdam (VUA),
3, Uganda Industrial Research Institute (UIRI),
4, Micropia, Natura Artis Magistra,
5Department of Microbiology and Systems Biology, Netherlands Organisation for Applied Scientific Research (TNO)
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