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A. Handa, T. H. Gennadios, G. W. Froning, N. Kuroda and M. A. Hanna, “Tensile, Solubility, and Electrophoretic Properties of Egg White Films as Affected by Surface Sulfhydryl Groups,” Journal of Food Science, Vol. 64, No. 1, 1999, pp. 82-85. doi:10.1111/j.1365-2621.1999.tb09865.x

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