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Gelation of soy glycinin; influence of pH and ionic strength on network structure in relation to protein conformation

✍ Scribed by Catriona M.M. Lakemond; Harmen H.J. de Jongh; Marcel Paques; Ton van Vliet; Harry Gruppen; Alphons G.J. Voragen

No coin nor oath required. For personal study only.

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