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EFFECT OF COMBINING WHEY PROTEIN ISOLATE WITH TRANDGLUTAMINASE ON THE PROPERTIES OF SURIMI GELS AT D
【机 构】
：
Department of Food Technology, Kaunas University of Technology, Radvilenu pl.19, LT-50254 Kaunas,LIT
【出 处】
：
第十四届世界食品科技大会
【发表日期】
：
2008年1期
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