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Calorimetric investigation of the thermodynamic basis of the effect of maltodextrins on the foaming ability of legumin in the presence of small-molecule surfactantANOKHINA, Maria S; IL'IN, Michael M; SEMENOVA, Maria G et al.Food hydrocolloids. 2005, Vol 19, Num 3, pp 455-466, issn 0268-005X, 12 p.Article

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