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Journal: Foods, 2022
Volume: 11
Number: 2887

Article: Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application
Authors: by Athira Mohanan, Kim Harrison, David M. L. Cooper, Michael T. Nickerson and Supratim Ghosh
Link: https://www.mdpi.com/2304-8158/11/18/2887

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