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Effect of Reducing Sugars on Texture of Thermally Processed Soy Protein Isolate - Glucono - - lactone Gels

By: Peng L K et alMaterial type: Text

TextPublication details: March - April 2000Description: 188 In: Journal of Food Science and Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		37;2	Available		JA00869

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