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Foams prepared from whey protein isolate and egg white protein: 2. Changes associated with angel food cake functionality.
J Food Sci. 2009 Jun;74(5):E269-77. doi: 10.1111/j.1750-3841.2009.01178.x.
J Food Sci. 2009.
PMID: 19646042
Foams prepared from whey protein isolate and egg white protein: 1. Physical, microstructural, and interfacial properties.
Yang X, Berry TK, Foegeding EA.
Yang X, et al. Among authors: berry tk.
J Food Sci. 2009 Jun;74(5):E259-68. doi: 10.1111/j.1750-3841.2009.01179.x.
J Food Sci. 2009.
PMID: 19646041
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Rheological properties and microstructure of Cheddar cheese made with different fat contents.
Rogers NR, McMahon DJ, Daubert CR, Berry TK, Foegeding EA.
Rogers NR, et al. Among authors: berry tk.
J Dairy Sci. 2010 Oct;93(10):4565-76. doi: 10.3168/jds.2010-3494.
J Dairy Sci. 2010.
PMID: 20854990
Free article.
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Diagnostic peritoneal lavage in blunt trauma patients with coagulopathy.
Berry TK, Flynn TC, Miller PW, Fischer RP.
Berry TK, et al.
Ann Emerg Med. 1984 Oct;13(10):879-80. doi: 10.1016/s0196-0644(84)80660-5.
Ann Emerg Med. 1984.
PMID: 6476511
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