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Gelation Enhancement of Soy Protein Isolate using the Maillard Reaction and High Temperatures

✍ Scribed by OSCAR CABODEVILA; SANDRA E. HILL; HELEN J. ARMSTRONG; ISOBEL DE SOUSA; JOHN R. MITCHELL

Book ID: 108820376
Publisher: Institute of Food Technologists
Year: 1994
Tongue: English
Weight: 452 KB
Volume: 59
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1994.tb08147.x

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