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Soy protein isolate extruded with high moisture retains high nutritional quality. [electronic resource]

By:

MacDonald, Ruth S

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Producer: 20090730Description: 3550-5 p. digitalISSN:

1520-5118

Subject(s):

Online resources:

Available from publisher's website

In: Journal of agricultural and food chemistry vol. 57

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Publication Type: Comparative Study; Journal Article; Research Support, U.S. Gov't, Non-P.H.S.

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