Structure, rhelogy and texturization of food proteins

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Autoria(s): Puri, M.; Pahuja, P.; Kanwar, J. R.

Contribuinte(s)	Joshi, V. K. Singh, R. S.
Data(s)	01/01/2012
Identificador	http://hdl.handle.net/10536/DRO/DU:30020027
Idioma(s)	eng
Publicador	I K International
Tipo	Book Chapter