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publicationDate 1975-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-3870812-A
titleOfInvention Protein gel modification
abstract The viscosity of a vegetable protein dispersion is decreased and controlled by treatment with an agent that acts to break the disulfide bonds of the protein. The protein dispersion is gelled to a stable physical shape by heating.
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