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Keyword [intermediate moisture food]
Result: 1 - 3 | Page: 1 of 1
1.
Effect Of Maillard Reaction On Protein Aggregates In High Protein Intermediate Moisture Food
2.
Effect Of Rehydration Properties Of Milk Protein Concentrate On Texture Of High-protein Intermediate Moisture Food System
3.
Study On The Mechanism Of Tryptophan And Histidine Inhibiting The Formation Of Dietary Ages And Its Effect On Food Flavor
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