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Effect of Heat Treatment for Trypsin Inhibitor Inactivation on Physical and Functional Properties of Peanut Protein

✍ Scribed by D. PERKINS; R. T. TOLEDO

Book ID: 108805651
Publisher: Institute of Food Technologists
Year: 1982
Tongue: English
Weight: 735 KB
Volume: 47
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1982.tb12745.x

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