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Q41856339-4B319B9C-EBA6-4FBA-B92D-98E51705F75E
Q41856339-4B319B9C-EBA6-4FBA-B92D-98E51705F75E
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http://www.wikidata.org/entity/statement/Q41856339-4B319B9C-EBA6-4FBA-B92D-98E51705F75E
Microwave-assisted cross-linking of milk proteins induced by microbial transglutaminase
P2860
Q41856339-4B319B9C-EBA6-4FBA-B92D-98E51705F75E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q41856339-4B319B9C-EBA6-4FBA-B92D-98E51705F75E
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wasDerivedFrom
d00ac92b814604aa5292b18eb6e94757b865e83c
P2860
pH-stability and thermal properties of microbial transglutaminase-treated whey protein isolate.