Kieferle, I.; Hiller, K.; Kulozik, U.; Germann, N. (2018). Rheological Properties of Fresh and Reconstituted Milk Protein Concentrates under Standard and Processing Conditions. Journal of Colloid and Interface Science, (), S0021979718313626–.
doi:10.1016/j.jcis.2018.11.048
url to share this paper:
An interview with Sci-Hub Founder Alexandra Elbakyan Who exactly should pay for academic research