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Q47958328-C6070475-51FC-4822-BB49-1EAEA35ED9E9
Q47958328-C6070475-51FC-4822-BB49-1EAEA35ED9E9
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http://www.wikidata.org/entity/statement/Q47958328-C6070475-51FC-4822-BB49-1EAEA35ED9E9
Rheology and microstructure of myofibrillar protein-olive oil composite gels: effect of different non-meat protein as emulsifier.
P2860
Q47958328-C6070475-51FC-4822-BB49-1EAEA35ED9E9
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47958328-C6070475-51FC-4822-BB49-1EAEA35ED9E9
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wasDerivedFrom
d3f7bf994c86e5cd8f61732a71d5270533a3f435
P2860
Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels.