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Functional, Nutritional, and Rheological Properties of Protein Powders from Arrowtooth Flounder and their Application in Mayonnaise

✍ Scribed by Subramaniam Sathivel; Peter J. Bechtel; Jerry K. Babbitt; Witoon Prinyawiwatkul; Mary Patterson

Book ID: 108825986
Publisher: Institute of Food Technologists
Year: 2005
Tongue: English
Weight: 147 KB
Volume: 70
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2005.tb07091.x

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