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APA Citation
del Mar Yust, M., del Carmen Millán-Linares, M., Alcaide-Hidalgo, J. M., Millán, F., & Pedroche, J. (2013). hydrolysis of chickpea proteins with Flavourzyme immobilized on glyoxyl-agarose gels improves functional properties. Food science and technology international, 19, 217–223. http://access.bl.uk/ark:/81055/vdc_100170919109.0x000009