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Publisher: Elsevier

Volume 59, Number 1, May 1997

Vicilin-class globulins and their degradation during cocoa fermentation
pp. 1-5(5)
Authors: Amin, I.; Jinap, S.; Jamilah, B.

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Purification and properties of pectinesterase from soursop (Anona muricata) pulp
pp. 33-40(8)
Authors: Arbaisah, S.M.; Asbi, B.A.; Junainah, A.H.; Jamilah, B.

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Removal of flaxseed mucilage by chemical and enzymatic treatments
pp. 47-55(9)
Authors: Wanasundara, P.K.J.P.D.; Shahidi, F.

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Amino acid profiles of kinema, a soybean-fermented food
pp. 69-75(7)
Authors: Sarkar, P.K.; Jones, L.J.; Craven, G.S.; Somerset, S.M.; Palmer, C.

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Magnesium binding by gum arabic, locust bean gum, and arabinogalactan
pp. 87-93(7)
Authors: Kunkel, M.E.; Seo, A.; Minten, T.A.

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Thermal aggregation of almond protein isolate
pp. 95-99(5)
Authors: Sathe, S.K.; Sze, K.W.C.

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Kinetics of carbohydrate change during dehydration of d'Agen prunes
pp. 149-155(7)
Authors: Wilford, L.G.; Sabarez, H.; Price, W.E.

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Methylglyoxal determination from different carbohydrates during heat processing
pp. 157-163(7)
Authors: Homoki-Farkas, P.; Orsi, F.; Kroh, L.W.

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