Cite
HARVARD Citation
Al-Ali, H. et al. (2021). Technological strategies to improve gelation properties of legume proteins with the focus on lupin. Innovative food science & emerging technologies. p. . [Online].
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Al-Ali, H. et al. (2021). Technological strategies to improve gelation properties of legume proteins with the focus on lupin. Innovative food science & emerging technologies. p. . [Online].