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Rheological and Stability Transitions in Meat Batters Containing Soy Protein Concentrate and Vital Wheat Gluten
C. PATANA-ANAKE, E. A. FOEGEDINGVolume:
50
Year:
1985
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.1985.tb13300.x
File:
PDF, 536 KB
english, 1985