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      Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates

      Author(s): , , ,
      Publication date Created:
      Publication date (Print):
      Journal: Food Hydrocolloids
      Publisher: Elsevier BV

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          Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

          U K Laemmli (1970)
          Article 0 comments Cited 3984 times – based on 0 reviews     Review now
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            PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENT

            OliverH. Lowry, NiraJ. Rosebrough, A. Lewis Farr … (1951)
            Article 0 comments Cited 3519 times – based on 0 reviews     Review now
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              DETERMINATION OF SH- AND SS-GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT

              S.J. TOMA, T Beveridge, S Nakai (1974)
              Article 0 comments Cited 150 times – based on 0 reviews     Review now
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                Author and article information

                Journal
                Title: Food Hydrocolloids
                Abbreviated Title: Food Hydrocolloids
                Publisher: Elsevier BV
                ISSN (Print): 0268005X
                Publication date Created: March 2009
                Publication date (Print): March 2009
                Volume: 23
                Issue: 2
                Pages: 337-343
                Article
                DOI: 10.1016/j.foodhyd.2008.03.006
                SO-VID: df4b4f99-f9b3-4001-8424-00b7622b41e5
                Copyright © © 2009
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                https://www.elsevier.com/tdm/userlicense/1.0/

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