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Author :
Hsiao-Ling Chen 1 Articles
358 Studies on the Processing Properties and Interactions Between Porcine Blood Proteins and Waxy Rice Starch During Making Porcine Blood Cake
Chin-Wen Lim, Jeng-Huh Yang, Hsien-Pin Chu, Ho-Ping Su, Hsiao-Ling Chen, Chia-Cheng Huang
Asian-Australas J Anim Sci. 2001;14(3):358-364.   Published online March 1, 2001
DOI: https://doi.org/10.5713/ajas.2001.358       Cited By 1
      
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