Publication | Closed Access
Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction
807
Citations
40
References
2011
Year
Food ColloidBiomanufacturingEngineeringPea ProteinsBiochemical EngineeringBiotechnologyAlternative Protein SourceIsoelectric PrecipitationFood EngineeringFood ProcessingSalt ExtractionFood TechnologyBiomolecular EngineeringHealth Sciences
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