Estimation of emulsifying properties of
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Gurov, A. N. ;Gurova, Nataliya V. ;Tolstoguzov, V. B.
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Article
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1986
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John Wiley and Sons
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English
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## Eflect of' riiicrou~ates As a result of microwave heating, the myrosinase activity decreased to complete disappearance, depending on initial moisture of the material and duration of heating [ I , 31. After 3.5 min microwave treatment strong destruction of proteins and their accumulation in the