Modification approaches of plant-based proteins to improve their techno-functionality and use in food products
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Title
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products
Authors
Keywords
Plant-based proteins, Modulation, Modification, Food applications, Challenges
Journal
FOOD HYDROCOLLOIDS
Volume 118, Issue -, Pages 106789
Publisher
Elsevier BV
Online
2021-04-04
DOI
10.1016/j.foodhyd.2021.106789
References
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