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Yellow pea protein purification increases the viscosity of its dispersion
Yellow pea protein purification increases the viscosity of its dispersion
2019
Steven H.V. Cornet
P. Venema
A.J. van der Goot
Jaap Nijsse
E. van der Linden
Marcel B.J. Meinders
Keywords:
Pea protein
Chromatography
Dispersion (optics)
Chemistry
Viscosity
Correction
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