![](/img/cover-not-exists.png)
Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products
Zhao, Hefei, Shen, Chun, Wu, Zijian, Zhang, Zhong, Xu, ChangmouJournal:
Journal of Food Biochemistry
DOI:
10.1111/jfbc.13157
Date:
February, 2020
File:
PDF, 1020 KB
2020