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Improvement of functional properties of acid-precipitated soy protein by the attachment of dextran through Maillard reaction

✍ Scribed by Jun-Ru Qi; Xiao-Quan Yang; Jin-Song Liao

Book ID: 108827178
Publisher: John Wiley and Sons
Year: 2009
Tongue: English
Weight: 825 KB
Volume: 44
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.2009.02073.x

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