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Journal of Chemistry
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2016
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Article
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Tab 3
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Research Article
Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread
Table 3
Effect of SPI and ESPIs on the color of Chinese steamed bread.
Samples
WF
WF+SPI
WF+IVD1
WF+IVD2
WF+IVD3
WF+IVD4
WF+IVD5
Values within a column with different letters are significantly different (
).