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      Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

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          Journal
          Food Hydrocolloids
          Food Hydrocolloids
          Elsevier BV
          0268005X
          March 2013
          March 2013
          : 30
          : 2
          : 647-655
          Article
          10.1016/j.foodhyd.2012.08.001
          f66d0dc3-30cc-4d8e-bcf4-35c8f0fbabd3
          © 2013

          http://www.elsevier.com/tdm/userlicense/1.0/

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