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Characterization of Soluble Amaranth and Soybean Proteins Based on Fluorescence, Hydrophobicity, Electrophoresis, Amino Acid Analysis, Circular Dichroism, and Differential Scanning Calorimetry Measurements/ / Gorinstein, S / American Chemical Society, Books and Journals Division] / Journal of agricultural and food chemist / 5595-5601p. / 2001
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