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Physicochemical characteristics of chia seed (Salvia hispanica) protein hydrolysates produced using ultrasonication followed by microwave-assisted hydrolysis

Food ChemistryEngineeringChia SeedBiotechnologyAlternative Protein SourceProtein EngineeringFood EngineeringFood ProcessingMicrowave-assisted HydrolysisBiomolecular EngineeringSalvia HispanicaHealth Sciences