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HARVARD Citation
Warnakulasuriya, S. et al. (2018). Effect of the degree of esterification and blockiness on the complex coacervation of pea protein isolate and commercial pectic polysaccharides. Food chemistry. pp. 180-188. [Online].
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Warnakulasuriya, S. et al. (2018). Effect of the degree of esterification and blockiness on the complex coacervation of pea protein isolate and commercial pectic polysaccharides. Food chemistry. pp. 180-188. [Online].