Highly viscous dough-forming properties of marama protein

Published 2012 View Full Article

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Title
Highly viscous dough-forming properties of marama protein
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 134, Issue 3, Pages 1519-1526
Publisher
Elsevier BV
Online
2012-03-28
DOI
10.1016/j.foodchem.2012.03.066

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