Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

出版年份 2011 全文链接

标题

作者

关键词

出版物

Volume 44, Issue 9, Pages 2742-2750

出版商

Elsevier BV

发表日期

2011-07-01

DOI

10.1016/j.foodres.2011.06.012

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