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Results: 1
GELATION ENHANCEMENT OF SOY PROTEIN ISOLATE USING THE MAILLARD REACTION AND HIGH-TEMPERATURES
Authors:
CABODEVILA O HILL SE ARMSTRONG HJ DESOUSA I MITCHELL JR
Citation:
O. Cabodevila et al., GELATION ENHANCEMENT OF SOY PROTEIN ISOLATE USING THE MAILLARD REACTION AND HIGH-TEMPERATURES, Journal of food science, 59(4), 1994, pp. 872-875
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