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Aggregation of some food proteins in aqueous dispersions: effects of concentration, pH and ionic strength

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Validation of a model for predicting the combined effect of three environmental factors on both exponential and lag phases of bacterial growth: temperature, salt concentration and pH

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Structure-function relationships of cowpea (Vigna unguiculata) globulin isolate: influence of pH and NaCl on physicochemical and functional properties

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Colour and stability of pure anthocyanins influenced by pH including the alkaline region

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