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HARVARD Citation
Wang, Y. et al. (2020). Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Wang, Y. et al. (2020). Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].