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A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation.
J Sci Food Agric. 2012 Sep;92(12):2534-42. doi: 10.1002/jsfa.5668. Epub 2012 Apr 4.
J Sci Food Agric. 2012.
PMID: 22488651
Effect of continuous flow high-pressure throttling on rheological and ultrastructural properties of soymilk.
Sivanandan L, Toledo RT, Singh RK.
Sivanandan L, et al.
J Food Sci. 2008 Aug;73(6):E288-96. doi: 10.1111/j.1750-3841.2008.00803.x.
J Food Sci. 2008.
PMID: 19241549
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