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HARVARD Citation
Ong, K. et al. (2022). Functionalising insoluble pea protein aggregates using high-pressure homogenisation: Effects on physicochemical, microstructural and functional properties. Food structure. p. . [Online].
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Ong, K. et al. (2022). Functionalising insoluble pea protein aggregates using high-pressure homogenisation: Effects on physicochemical, microstructural and functional properties. Food structure. p. . [Online].