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    Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein

    Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein by Luis M. GuardeÑO, Amparo Quiles, Empar Llorca, José Pertusa, Isabel Hernando

    Published 2013-12-01
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