Dynamic oscillatory rheological measurement and thermal properties of pea protein extracted by salt method: Effect of pH and NaCl

Published 2011 View Full Article

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Title
Dynamic oscillatory rheological measurement and thermal properties of pea protein extracted by salt method: Effect of pH and NaCl
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 105, Issue 3, Pages 577-582
Publisher
Elsevier BV
Online
2011-03-16
DOI
10.1016/j.jfoodeng.2011.03.008

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