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Effect of high intensity ultrasound on structure and foam... | ResearchHub
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Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate
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Authors
Ting Xiong
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Ting Xiong
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Wenfei Xiong
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•
Yijie Chen
Published
April 22, 2018
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Journal
Food Research International
Topics
Biology
Quantum Mechanics
Physics
Chemistry
Biochemistry
Show all topics
DOI
10.1016/j.foodres.2018.04.044
