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Continuous Gel Formation by HTST Extrusion-Cooking: Soy Proteins

✍ Scribed by N. KITABATAKE; D. MÉGARD; J. C. CHEFTEL

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

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✍ F. ZUBER; D. MÉGARD; J. C. CHEFTEL 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 983 KB