A comparative study of physicochemical characteristics and functionalities of pinto bean protein isolate (PBPI) against the soybean protein isolate (SPI) after the extraction optimisation

Published 2013 View Full Article

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Journal

FOOD CHEMISTRY

Volume 152, Issue -, Pages 447-455

Publisher

Elsevier BV

Online

2013-12-10

DOI

10.1016/j.foodchem.2013.12.008

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FOOD CHEMISTRY

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