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Modeling Ligands into Maps Derived from Electron Cryomicroscopy
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[Some aspects of the modeling balanced fetacidic structure in sprets]
Voprosy Pitaniia
|August 2, 2008
Abstract:
Information about the development of a method of fatty basis of food inverse emulsion (spread) modeling is given in the article. Theoretical substantiation of creation of a balanced fatty product of functional purpose is described in the article. Practical research results of spread fatty basis creation from palm, soya and rape oil are presented.
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