Functional Improvement of Peanut Protein Concentrate
Author:
Publisher
Springer Singapore
Link
http://link.springer.com/content/pdf/10.1007/978-981-10-6175-2_6
Reference56 articles.
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5. Arnfield SD, Murray ED, Ismond MAH. Dependence of thermal properties as well as network microstructure and rheology on protein concentration for ovalbumin and vicilin [J]. J Texture Stud. 1990a;21:191–212.
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