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Surface Active Properties of Food Proteins: Effects of Reduction of Disulfide Bonds on Film Properties and Foam Stability of Glycinin

โœ Scribed by S.H. KIM; J.E. KINSELLA

Book ID
108812091
Publisher
Institute of Food Technologists
Year
1987
Tongue
English
Weight
492 KB
Volume
52
Category
Article
ISSN
0022-1147

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