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Predicting Protein Functionality with Artificial Neural Networks: Foaming and Emulsifying Properties

✍ Scribed by G.E. ARTEAGA; S. NAKAI

Book ID: 108819017
Publisher: Institute of Food Technologists
Year: 1993
Tongue: English
Weight: 735 KB
Volume: 58
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1993.tb06136.x

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