Cite
MLA Citation
Mehrajfatema Zafar Mulla et al.. “Functionalization of legume proteins using high pressure processing: Effect on technofunctional properties and digestibility of legume proteins.” Lebensmittel-Wissenschaft + Technologie =, vol. 158, 2022, p. . http://access.bl.uk/ark:/81055/vdc_100150605056.0x00005c