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Protein–Protein Interactions during High-Moisture Extrusion for Fibrous Meat Analogues and Comparison of Protein Solubility Methods Using Different Solvent Systems
✍ Scribed by Liu, KeShun; Hsieh, Fu-Hung
- Book ID
- 111950462
- Publisher
- American Chemical Society
- Year
- 2008
- Tongue
- English
- Weight
- 712 KB
- Volume
- 56
- Category
- Article
- ISSN
- 0021-8561
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