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Effects of different salts on the gelation behaviour and mechanical properties of citric acid‐induced tofu.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 785, doi. 10.1111/ijfs.14348
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Study on preparation of acylated soy protein and stability of emulsion.
- Published in:
- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 12, p. 4959, doi. 10.1002/jsfa.11139
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- Article