Interfacial and emulsifying properties of lentil protein isolate

Published 2012 View Full Article

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Title
Interfacial and emulsifying properties of lentil protein isolate
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 134, Issue 3, Pages 1343-1353
Publisher
Elsevier BV
Online
2012-03-17
DOI
10.1016/j.foodchem.2012.03.029

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