Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure

F. Peyrano(Consejo Nacional de Investigaciones Científicas y Técnicas), Francisco Speroni(Centro de Investigación y Desarrollo en Criotecnología de Alimentos), María Victoria Avanza(National University of the Northeast)
Innovative Food Science & Emerging Technologies
November 4, 2015
10.1016/j.ifset.2015.10.014
Cited by 141Open Access
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