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Details for article 25 of 116 found articles
| Title: |
Difference in astringency of the main pea protein fractions |
| Author: |
Lesme, H. Kew, B. Bonnet, L. Sarkar, A. Stellacci, F. |
| Appeared in: |
Food hydrocolloids |
| Paging: | Volume 149 () nr. C pages p. |
| Year: |
2024 |
| Contents: | |
| Publisher: |
Published by Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 25 of 116 found articles
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