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Effect of Soy Flour, Soy Protein Concentrate and Sodium Alginate on the Textural Attributes of Minced Fish Patties

✍ Scribed by R. K. ROCKOWER; J. C. DENG; W. S. OTWELL; J. A. CORNELL

Book ID: 108805998
Publisher: Institute of Food Technologists
Year: 1983
Tongue: English
Weight: 611 KB
Volume: 48
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1983.tb09158.x

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