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    Jeffrey C. Moore, Jonathan W. DeVries, Markus Lipp, James C. Griffiths, Darrell R. Abernethy, Total Protein Methods and Their Potential Utility to Reduce the Risk of Food Protein Adulteration, Comprehensive Reviews in Food Science and Food Safety, 2010, 9, 4
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    Ibolya Moln�r-Perl, Margit Pint�r-Szak�cs, Monitoring of Maillard reactions in soy products, Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1986, 183, 1, 18

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    Umaid Singh, Ramamurthi Jambunathan, Methods for the estimation of protein in pigeonpea [Cajanus cajan (L.) Millsp.] and the relationship between whole grain and dhal protein contents, Journal of the Science of Food and Agriculture, 1981, 32, 7
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    Marjorie B. Medina, Dick H. Kleyn, William H. Swallow, Protein estimation in sesame seed and rapeseed flours and meals by a modified udy dye binding method, Journal of the American Oil Chemists’ Society, 1976, 53, 9, 555

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    R. F. Hurrell, K. J. Carpenter, The use of three dye-binding procedures for the assessment of heat damage to food proteins, British Journal of Nutrition, 1975, 33, 01, 101

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    H.-D. Bock, J. Wünsche, E. Borgmann, Über Möglichkeiten der Anwendung einer Farbstoffbindungs-Reaktionsmethode zur Bestimmung des Protein-und Lysingehaltes in Roggen, Food / Nahrung, 1973, 17, 8
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    M. S. Kaldy, W. Malewski, P. Markakis, Estimation of potato protein content by dye binding, American Potato Journal, 1972, 49, 5, 177

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