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Properties of cysteine-added soy protein-wheat gluten films
British Library Online Contents | 1999| -
Properties of films produced by cross-linking whey proteins and 11S globulin using transglutaminase
British Library Online Contents | 1998| -
Properties of films produced by cross-linking whey proteins and II S globulin using transglutaminase
British Library Online Contents | 1999| -
Protective Effect of Grape Seed Procyanidins against H2O2-Induced Oxidative Stress in PC-12 Neuroblastoma Cells: Structure-Activity Relationships
British Library Online Contents | 2018| -
Protein Concentrates from Unstabilized and Stabilized Rice Bran: Preparation and Properties
British Library Online Contents | 1995| -
Protein Extraction from Heat-stabilized Defatted Rice Bran: II. The Role of Amylase, Celluclast, and Viscozyme
British Library Online Contents | 2003| -
Quality and Consumer Acceptance of Berry Fruit Pomace-Fortified Specialty Mustard
British Library Online Contents | 2018| -
Retaining Green Pigments on Thermally Processed Peels-on Green Pears
British Library Online Contents | 2005| -
Retention of Fortified Vitamin E and Sensory Quality of Fresh-Cut Pears by Vacuum Impregnation With Honey
British Library Online Contents | 2006| -
Sensory Evaluation of Fresh Strawberries (Fragaria ananassa) Coated with Chitosan-based Edible Coatings
British Library Online Contents | 2005| -
Sensory Evaluation of Irradiated and Nonirradiated Poultry Breast Meat Infused with Plant Extracts
British Library Online Contents | 2005| -
Solubility and emulsifying properties of soy protein isolates modified by pancreatin
British Library Online Contents | 1997| -
Storability of Antimicrobial Chitosan-Lysozyme Composite Coating and Film-Forming Solutions
British Library Online Contents | 2008| -
Surface Hydrophobicity and Protein Cross-Linking in Rice Subjected to Varying Drying and Tempering Conditions
British Library Online Contents | 2002| -
Terrorism and the Nation's Food Supply Perspectives of the Food Industry: Where We Are, What We Have, and What We Need
British Library Online Contents | 2004| -
Use of Sodium Dodecyl Sulfate Pretreatment and 2-stage Curing for Improved Quality of Salted Duck Eggs
British Library Online Contents | 2014| -
Use of UV C Treatment to Inhibit the Microbial Growth and Maintain the Quality of Yali Pear
British Library Online Contents | 2010| -
Using Edible Coating to Enhance Nutritional and Sensory Qualities of Baby Carrots
British Library Online Contents | 2002| -
Xanthan gum effects on solubility and emulsification properties of soy protein isolate
British Library Online Contents | 1997|
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