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EFFECT OF PROCESSING METHOD AND pH OF PRECIPITATION ON THE YIELDS AND FUNCTIONAL PROPERTIES OF PROTEIN ISOLATES FROM GLANDLESS COTTONSEED

✍ Scribed by J. T. LAWHON; C. M. CATER

Book ID
108799515
Publisher
Institute of Food Technologists
Year
1971
Tongue
English
Weight
612 KB
Volume
36
Category
Article
ISSN
0022-1147

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