Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate

Published 2018 View Full Article

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Title
Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 109, Issue -, Pages 260-267
Publisher
Elsevier BV
Online
2018-04-23
DOI
10.1016/j.foodres.2018.04.044

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