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Journal: FoodsVolume: 13Number: 3413
Article: Improving the Gelation Properties of Pea Protein Isolates Using Psyllium Husk Powder: Insight into the Underlying Mechanism
  • Authors:
  • Qiongling Chen1,
  • Jiewen Guan1 and
  • Zhengli Wang1
  • et al.
Link: https://www.mdpi.com/2304-8158/13/21/3413

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