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The objective of this study was to evaluate the presence or absence of interaction between lactose and β-lactoglobulin during storage of model whey powders at different water activities (a w ). Model whey powders were prepared by colyophilization of lactose with increasing quantities of β-lactoglobulin. These colyophilized β-lactoglobulin:lactose powders, assigned as BL powders, were stored...
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