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Relationships of Hydrophobicity to Emulsifying Properties of Heat Denatured Proteins

✍ Scribed by LEANDROS P. VOUTSINAS; ELAINE CHEUNG; SHURYO NAKAI

Book ID
108806180
Publisher
Institute of Food Technologists
Year
1983
Tongue
English
Weight
954 KB
Volume
48
Category
Article
ISSN
0022-1147

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