Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products
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Title
Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products
Authors
Keywords
-
Journal
JOURNAL OF FOOD BIOCHEMISTRY
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2020-02-05
DOI
10.1111/jfbc.13157
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