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Functionality of Soy Proteins in Wheat Flour/Soy Isolate Doughs. III. Protein and Lipid Binding During Dough Mixing

✍ Scribed by Chen, S.S.; Rasper, V.F.

Book ID
122236109
Publisher
Elsevier
Year
1982
Weight
654 KB
Volume
15
Category
Article
ISSN
0315-5463

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