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Xanthan gum effects on solubility and emulsification properties of soy protein isolate
British Library Online Contents | 1997| -
Surface Hydrophobicity and Protein Cross-Linking in Rice Subjected to Varying Drying and Tempering Conditions
British Library Online Contents | 2002| -
Solubility and emulsifying properties of soy protein isolates modified by pancreatin
British Library Online Contents | 1997| -
Sensory Evaluation of Irradiated and Nonirradiated Poultry Breast Meat Infused with Plant Extracts
British Library Online Contents | 2005| -
Protein Extraction from Heat-stabilized Defatted Rice Bran: II. The Role of Amylase, Celluclast, and Viscozyme
British Library Online Contents | 2003| -
Protein Concentrates from Unstabilized and Stabilized Rice Bran: Preparation and Properties
British Library Online Contents | 1995| -
Properties of films produced by cross-linking whey proteins and II S globulin using transglutaminase
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 cysteine-added soy protein-wheat gluten films
British Library Online Contents | 1999| -
Properties of biopolymers from cross-linking whey protein isolate and soybean 11S globulin
British Library Online Contents | 1996|
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