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D Sarastani
D Sarastani
Vigna
Food science
Globulin
heating temperature
Nut
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Effect of heating temperature and time on the formation of 11S globulin nanofibril from Bogor nut (Vigna subterranean (L.) Verdc.) for food ingredients
2020
D Sarastani
Dedi Fardiaz
Maggy Thenawidjaja Suhartono
Hanifah Nuryani Lioe
N Purwanti
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