Improving functional properties of pea protein through “green” modifications using enzymes and polysaccharides
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Title
Improving functional properties of pea protein through “green” modifications using enzymes and polysaccharides
Authors
Keywords
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Journal
FOOD CHEMISTRY
Volume 385, Issue -, Pages 132687
Publisher
Elsevier BV
Online
2022-03-12
DOI
10.1016/j.foodchem.2022.132687
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