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Semantic Scholar Open Access 2013 333 sitasi

pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins

Han-Ni Liang Chuan-he Tang
Lihat Sumber DOI

Topik & Kata Kunci

Chemistry

Penulis (2)

H

Han-Ni Liang

C

Chuan-he Tang

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Liang, H., Tang, C. (2013). pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins. https://doi.org/10.1016/J.FOODHYD.2013.04.005

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Lihat di Sumber doi.org/10.1016/J.FOODHYD.2013.04.005
Informasi Jurnal
Tahun Terbit
2013
Bahasa
en
Total Sitasi
333×
Sumber Database
Semantic Scholar
DOI
10.1016/J.FOODHYD.2013.04.005
Akses
Open Access ✓