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High pressure gelation of soy proteins: Effect of concentration, pH and additives

✍ Scribed by Pedro A. Alvarez; Hosahalli S. Ramaswamy; Ashraf A. Ismail

Book ID: 108171434
Publisher: Elsevier Science
Year: 2008
Tongue: English
Weight: 824 KB
Volume: 88
Category: Article
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2008.02.018

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