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Journal: Foods, 2023
Volume: 12
Number: 870

Article: Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions
Authors: by Pere Morell, Adrián López-García, Isabel Hernando and Amparo Quiles
Link: https://www.mdpi.com/2304-8158/12/4/870

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