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Journal: Foods, 2024
Volume: 13
Number: 3413
Article:
Improving the Gelation Properties of Pea Protein Isolates Using Psyllium Husk Powder: Insight into the Underlying Mechanism
Authors:
by
Qiongling Chen, Jiewen Guan, Zhengli Wang, Yu Wang, Xiaowen Wang and Zhenjia Chen
Link:
https://www.mdpi.com/2304-8158/13/21/3413
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