Optimization of lentil protein extraction and the influence of process pH on protein structure and functionality

Published 2014 View Full Article

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Title
Optimization of lentil protein extraction and the influence of process pH on protein structure and functionality
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 57, Issue 2, Pages 461-469
Publisher
Elsevier BV
Online
2014-02-26
DOI
10.1016/j.lwt.2014.02.035

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