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Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein–hydrocolloids system

✍ Scribed by Khan, Nasir Mehmood; Mu, Tai-Hua; Ali, Farman; Arogundade, Lawrence A.; Khan, Zia Ullah; Zhang, Maio; Ahmad, Shujaat; Sun, Hong-Nan

No coin nor oath required. For personal study only.

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