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Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products

Crossref DOI link: https://doi.org/10.1007/s13197-016-2206-z

Published Online: 2016-05-04

Published Print: 2016-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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