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EFFECTS OF INCORPORATION OF GUAR GUM ON FUNCTIONAL PROPERTIES OF SOYBEAN B-CONGLYCININ THERMALLY-IND
【机 构】
：
Department of Food Science and Technology, South China University of Technology, Guangzhou510640, PR
【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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