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Saldanha do Carmo, C. et al. (2016). Formulation of pea protein for increased satiety and improved foaming properties. RSC advances. 6 (8), pp. 6048-6057. [Online].
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Saldanha do Carmo, C. et al. (2016). Formulation of pea protein for increased satiety and improved foaming properties. RSC advances. 6 (8), pp. 6048-6057. [Online].