| Topic: | Keowmaneechai E, McClements D J. Effect of CaCl2 and KCl on physicochemical properties of model nutritional beverages based on whey protein stabilized oil-in-water emulsions. Journal of Food Science 2002; 67: 665-671. |
| Author: | Asst. Prof. Eakaphan Keowmaneechai, Ph.D. |