Cite
HARVARD Citation
Kornet, R. et al. (2021). How pea fractions with different protein composition and purity can substitute WPI in heat-set gels. Food hydrocolloids. p. . [Online].
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Kornet, R. et al. (2021). How pea fractions with different protein composition and purity can substitute WPI in heat-set gels. Food hydrocolloids. p. . [Online].