Fibrillation modification to improve the viscosity, emulsifying, and foaming properties of rice protein
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Title
Fibrillation modification to improve the viscosity, emulsifying, and foaming properties of rice protein
Authors
Keywords
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Journal
FOOD RESEARCH INTERNATIONAL
Volume 166, Issue -, Pages 112609
Publisher
Elsevier BV
Online
2023-02-17
DOI
10.1016/j.foodres.2023.112609
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