Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment
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Title
Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment
Authors
Keywords
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Journal
CyTA-Journal of Food
Volume 16, Issue 1, Pages 357-366
Publisher
Informa UK Limited
Online
2018-02-01
DOI
10.1080/19476337.2017.1406536
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