Physicochemical, functional, thermal and structural properties of isolated Kabuli chickpea proteins as affected by processing approaches
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Title
Physicochemical, functional, thermal and structural properties of isolated Kabuli chickpea proteins as affected by processing approaches
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 52, Issue 5, Pages 1147-1154
Publisher
Wiley
Online
2017-03-30
DOI
10.1111/ijfs.13400
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