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Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

Functional PropertiesEngineeringEnvironmental EngineeringBiochemical EngineeringBiotechnologyAlternative Protein SourceLentil Protein ConcentratesIsoelectric Precipitation TechniquesFood EngineeringFood ProcessingProtein PurificationPurification MethodHealth Sciences