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Journal: Foods, 2022
Volume: 11
Number: 1289
Article:
Effect of Hydrothermal Cooking Combined with High-Pressure Homogenization and Enzymatic Hydrolysis on the Solubility and Stability of Peanut Protein at Low pH
Authors:
by
Jiaxiao Li, Aimin Shi, Hongzhi Liu, Hui Hu, Qiang Wang, Benu Adhikari, Bo Jiao and Marc Pignitter
Link:
https://www.mdpi.com/2304-8158/11/9/1289
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