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Food Bioscience 2017 / 5

Effect of natural cross-linkers and drying methods on physicochemical and thermal properties of dried porcine plasma protein

Samsalee, Namfon, Sothornvit, Rungsinee
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Language:
english
Journal:
Food Bioscience
DOI:
10.1016/j.fbio.2017.05.002
Date:
May, 2017
File:
PDF, 1.53 MB
english, 2017
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