Effects of pH-shifting combined with mild heating processes on structural and functional properties of broad bean protein isolates
ZHOU Xiangjun, DONG Ruihong, GAO Yixia
Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (1) : 100-108.
Effects of pH-shifting combined with mild heating processes on structural and functional properties of broad bean protein isolates
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