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    Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content

    Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content gan Feng Liang Chen, Yi Wei, Bo Zhang

    Cyhoeddwyd 2010
    Cael y testun llawn
    Artigo
    Ychwanegu at ffefrynnau
    Wedi'i Gadw mewn:

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