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Original Articles

Effects of NaCl on water characteristics of heat-induced gels made from chicken breast proteins treated by isoelectric solubilization/precipitation

Efectos del NaCl en las características del agua de los geles inducidos por calor elaborados con proteínas de pechuga de pollo mediante solubilización/precipitación isoeléctrica

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Pages 145-153 | Received 28 Jan 2015, Accepted 07 Jul 2015, Published online: 05 Aug 2015

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