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May 1, 1978Journal of Agricultural and Food Chemistry

Emulsifying properties of proteins: evaluation of a turbidimetric technique

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KPK. N. PearceJKJohn Kinsella

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Pearce et al. (1978) studied this question.

synapsesocial.com/papers/69dddeb3fd84e72eb255833fhttps://doi.org/10.1021/jf60217a041
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