Comparison of wheat, soybean, rice, and pea protein...

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Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products

Zhao, Hefei, Shen, Chun, Wu, Zijian, Zhang, Zhong, Xu, Changmou
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Journal:
Journal of Food Biochemistry
DOI:
10.1111/jfbc.13157
Date:
February, 2020
File:
PDF, 1020 KB
2020
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