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|Title:||Thermal behaviour of soya 7S globulin: Effect of moisture content and added hydrocolloid on the denaturational change in heat capacity|
|Authors:||Oates, C.G. |
|Source:||Oates, C.G., Ledward, D.A. (1991). Thermal behaviour of soya 7S globulin: Effect of moisture content and added hydrocolloid on the denaturational change in heat capacity. Food Chemistry 40 (1) : 101-107. ScholarBank@NUS Repository. https://doi.org/10.1016/0308-8146(91)90023-H|
|Source Title:||Food Chemistry|
|Appears in Collections:||Staff Publications|
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