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R. J. Kanterewicz, B. E. De Elizalde, A. M. R. Pilosof and G. B. Bartholomai, “Water-Oil Absorption Index (WOAI): A Simple Method for Predicting the Emulsifying Capacity of Food Proteins,” Journal of Food Science, Vol. 52, No. 5, 1987, pp. 1381-1383. doi:10.1111/j.1365-2621.1987.tb14087.x

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