Effect of pH on the formation of electrostatic complexes between lentil protein isolate and a range of anionic polysaccharides, and their resulting emulsifying properties. [electronic resource]

By: Contributor(s): Producer: 20191001Description: 125023 p. digitalISSN:
  • 1873-7072
Subject(s): Online resources: In: Food chemistry vol. 298
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Publication Type: Journal Article

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