Cite
HARVARD Citation
Osen, R. et al. (n.d.). Effect of high moisture extrusion cooking on protein–protein interactions of pea (Pisum sativum L.) protein isolates. International journal of food science & technology. pp. 1390-1396. [Online].
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Osen, R. et al. (n.d.). Effect of high moisture extrusion cooking on protein–protein interactions of pea (Pisum sativum L.) protein isolates. International journal of food science & technology. pp. 1390-1396. [Online].