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Characterization of heat cured and transglutaminase cross-linked whey protein-based edible films. - Samir Amin
Characterization of heat cured and transglutaminase cross-linked whey protein-based edible films.
by: (author)
Format: NOOKstudy eTextbook
ISBN: 9781109237757 (1109237758)
Publisher: ProQuest LLC
Pages no: 128
Edition language: English
Bookstores:
Books by Samir Amin
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