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      Functional Properties of Acylated Pea Protein Isolates

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      Journal of Food Science
      Wiley

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          A MULTIENZYME TECHNIQUE FOR ESTIMATING PROTEIN DIGESTIBILITY

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            Functional properties of succinylated and acetylated soy protein

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              Production and Evaluation of Pea Protein Isolate

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                Author and article information

                Journal
                Journal of Food Science
                J Food Science
                Wiley
                0022-1147
                1750-3841
                May 1983
                May 1983
                : 48
                : 3
                : 722-725
                Article
                10.1111/j.1365-2621.1983.tb14883.x
                7e04dd84-727f-4b42-9d1e-2b89e1084480
                © 1983

                http://doi.wiley.com/10.1002/tdm_license_1.1

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