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α-Casein Improves the Gel Properties of Dried Egg White

✍ Scribed by Matsudomi, Naotoshi; Kanda, Yuka; Moriwaki, Hiromi

Book ID: 126866328
Publisher: American Chemical Society
Year: 2003
Tongue: English
Weight: 147 KB
Volume: 51
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf021119p

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