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Effect of pH and NaCl/CaCl2 on the solubility and emulsifying properties of sweet potato protein

✍ Scribed by Tai-Hua Mu; Sze-Sze Tan; Jing-Wang Chen; You-Lin Xue

Publisher
John Wiley and Sons
Year
2009
Tongue
English
Weight
129 KB
Volume
89
Category
Article
ISSN
0022-5142

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