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HARVARD Citation
Kornet, R. et al. (2022). Fractionation methods affect the gelling properties of pea proteins in emulsion-filled gels. Food hydrocolloids. p. . [Online].
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Kornet, R. et al. (2022). Fractionation methods affect the gelling properties of pea proteins in emulsion-filled gels. Food hydrocolloids. p. . [Online].