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Surface Active Properties of Proteins: Effects of Progressive Succinylation on Film Properties and Foam Stability of Glycinin

✍ Scribed by S.H. KIM; J.E. KINSELLA

Book ID: 108812179
Publisher: Institute of Food Technologists
Year: 1987
Tongue: English
Weight: 355 KB
Volume: 52
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1987.tb14077.x

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