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Food Science and Technology (0101-2061)
PROPRIEDADES EMULSIFICANTES E SOLUBILIDADE DA CASEÍNA BOVINA E DE SEUS HIDROLISADOS TRÍPTICOS: 1. EFEITO DO PH E DO TEMPO DE HIDRÓLISE

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publishing year previous first author document title
1998 Food Science and Technology (Campinas) DUARTE, Ângela Jardim EMULSIFYING PROPERTIES AND SOLUBILITY OF CASEIN: 2. EFFECTS OF THE NaCl ADDITION
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