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Additives affect deoxynivalenol (vomitoxin) flour during breadbaking
British Library Online Contents | 1993| -
Protein Concentrates from Unstabilized and Stabilized Rice Bran: Preparation and Properties
British Library Online Contents | 1995| -
Dynamic changes of headspace gases in CO~2 and N~2 packaged fresh beef
British Library Online Contents | 1995| -
Properties of biopolymers from cross-linking whey protein isolate and soybean 11S globulin
British Library Online Contents | 1996| -
Natural antioxidant extract from fenugreek (Trigonella foenumgraecum) for ground beef patties
British Library Online Contents | 1996| -
Physicochemical and sensory qualities of fresh pork chops as affected by phosphate, ascorbate or sorbate dipping prior to irradiation
British Library Online Contents | 1996| -
Modified Soy Proteins with Improved Foaming and Water Hydration Properties
British Library Online Contents | 1997| -
Xanthan gum effects on solubility and emulsification properties of soy protein isolate
British Library Online Contents | 1997| -
Biopolymers Produced by Cross-linking Soybean 11S Globulin with Whey Proteins using Transglutaminase
British Library Online Contents | 1997| -
Solubility and emulsifying properties of soy protein isolates modified by pancreatin
British Library Online Contents | 1997| -
High hydrostatic pressure effects on rapid thawing of frozen beef
British Library Online Contents | 1998| -
Computer simulation on onboard chilling and freezing of Albacore tuna
British Library Online Contents | 1998| -
Properties of films produced by cross-linking whey proteins and 11S globulin using transglutaminase
British Library Online Contents | 1998| -
HYPOTHESIS PAPERS - Computer simulation of onboard chilling and freezing of Albacore tuna
Online Contents | 1998| -
High hydrostatic pressure effects on rapid thawing of frozen beef
British Library Online Contents | 1999| -
Properties of cysteine-added soy protein-wheat gluten films
British Library Online Contents | 1999| -
Properties of films produced by cross-linking whey proteins and II S globulin using transglutaminase
British Library Online Contents | 1999|
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