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Rheological and Structural Properties of Egg White/Oat Globulin Co-Gels

✍ Scribed by C.-Y. MA; S.H. YIU; V.R. HARWALKAR

Book ID
108816680
Publisher
Institute of Food Technologists
Year
1990
Tongue
English
Weight
902 KB
Volume
55
Category
Article
ISSN
0022-1147

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