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Q47958328-B9D2BBAE-0738-4F92-B165-003B6891C75C
Q47958328-B9D2BBAE-0738-4F92-B165-003B6891C75C
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http://www.wikidata.org/entity/statement/Q47958328-B9D2BBAE-0738-4F92-B165-003B6891C75C
Rheology and microstructure of myofibrillar protein-olive oil composite gels: effect of different non-meat protein as emulsifier.
P2860
Q47958328-B9D2BBAE-0738-4F92-B165-003B6891C75C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47958328-B9D2BBAE-0738-4F92-B165-003B6891C75C
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wasDerivedFrom
d3f7bf994c86e5cd8f61732a71d5270533a3f435
P2860
Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase.