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Critical reviews in food science and nutrition, 2018-01, Vol.58 (13), p.2147-2163
2018
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1, 2015
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Langmuir, 2010-01, Vol.26 (2), p.1057-1066
2010
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Trends in food science & technology, 2011-09, Vol.22 (9), p.476-479
2011
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Food chemistry, 1995, Vol.53 (3), p.259-265
1995
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American journal of potato research, 2008-06, Vol.85 (3), p.227-231
2008
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Protein engineering, 2001-09, Vol.14 (9), p.669-674
2001
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Food hydrocolloids, 2007, Vol.21 (4), p.495-506
2007
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Food research international, 2002, Vol.35 (7), p.651-655
2002
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Protein engineering, design and selection, 2007-12, Vol.20 (12), p.625-633
2007
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Journal of agricultural and food chemistry, 1999-07, Vol.47 (7), p.2579-2588
1999
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Biochemical journal, 1998-11, Vol.335 ( Pt 3) (3), p.481-490
1998
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Journal of food biochemistry, 2007-04, Vol.31 (2), p.139-160
2007
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American journal of potato research, 2000-09, Vol.77 (5), p.279-287
2000
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Protein engineering, 1999-01, Vol.12 (1), p.55-61
1999
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Protein engineering, 1997-11, Vol.10 (11), p.1263-1269
1997
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Food chemistry, 1998-05, Vol.62 (1), p.27-47
1998
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Journal of the science of food and agriculture, 1999-02, Vol.79 (2), p.286-290
1999
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Food chemistry, 1998-10, Vol.63 (2), p.265-274
1998
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International journal of food sciences and nutrition, 1997, Vol.48 (1), p.31-39
1997
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