From raw material to mildly refined ingredient – Linking structure to composition to understand fractionation processes
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Title
From raw material to mildly refined ingredient – Linking structure to composition to understand fractionation processes
Authors
Keywords
Mild fractionation, Structure, Solubility, Functional ingredients, Yellow pea
Journal
JOURNAL OF FOOD ENGINEERING
Volume 291, Issue -, Pages 110321
Publisher
Elsevier BV
Online
2020-08-28
DOI
10.1016/j.jfoodeng.2020.110321
References
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