Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate

Published 2013 View Full Article

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Title
Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate
Authors
Keywords
-
Journal
FOOD AND BIOPRODUCTS PROCESSING
Volume 92, Issue 1, Pages 30-37
Publisher
Elsevier BV
Online
2013-07-31
DOI
10.1016/j.fbp.2013.07.006

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