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Journal: Foods, 2020
Volume: 9
Number: 322
Article:
Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance
Authors:
by
Martin Vogelsang-O’Dwyer, Iben Lykke Petersen, Marcel Skejovic Joehnke, Jens Christian Sørensen, Juergen Bez, Andreas Detzel, Mirjam Busch, Martina Krueger, James A. O’Mahony, Elke K. Arendt and Emanuele Zannini
Link:
https://www.mdpi.com/2304-8158/9/3/322
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