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SALT CONCENTRATION, pH, AND FLOUR CONCENTRATION EFFECTS ON NITROGEN SOLUBILITY AND EMULSIFYING PROPERTIES OF PEANUT FLOUR

✍ Scribed by KAY H. McWATTERS; MAC R. HOLMES

Book ID
108803913
Publisher
Institute of Food Technologists
Year
1979
Tongue
English
Weight
634 KB
Volume
44
Category
Article
ISSN
0022-1147

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