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Chemical Forces, Structure, and Gelation Properties of Sweet Potato Protein as Affected by pH and High Hydrostatic Pressure
Zhao, Zhongkai; Mu, T.-H.; Zhang, M. et al.
2018 • In Food and Bioprocess Technology, 11 (9), p. 1719-1732

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Zhao2018_Article_ChemicalForcesStructureAndGela.pdf

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