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Q51159585-2DA93AEF-182C-4BAF-AF96-CBD3E7F21405
Q51159585-2DA93AEF-182C-4BAF-AF96-CBD3E7F21405
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http://www.wikidata.org/entity/statement/Q51159585-2DA93AEF-182C-4BAF-AF96-CBD3E7F21405
Multiple layers and conjugate materials for food emulsion stabilization.
P2860
Q51159585-2DA93AEF-182C-4BAF-AF96-CBD3E7F21405
BestRank
Statement
http://www.wikidata.org/entity/statement/Q51159585-2DA93AEF-182C-4BAF-AF96-CBD3E7F21405
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e37d08167bd45a3ca48d6d5cd9d353bf573a81fc
P2860
Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates.