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Rheological properties of food gums as related to their water binding capacity and to soy protein interaction

✍ Scribed by V.E. Sánchez; G.B. Bartholomai; A.M.R. Pilosof

Book ID: 116018281
Publisher: Elsevier Science
Year: 1995
Tongue: English
Weight: 520 KB
Volume: 28
Category: Article
ISSN: 1096-1127
DOI: 10.1016/0023-6438(95)90021-7

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