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- 2015
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Mark
The effect of heat treatment on the soluble protein content of oats
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- Contribution to journal › Article
- 2012
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Mark
Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation
(
- Contribution to journal › Article
- 2006
-
Mark
Homogenization-induced degradation of hydrophobically modified starch determined by asymmetrical flow field-flow fractionation and multi-angle light scattering
(
- Contribution to journal › Article