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1دورية أكاديمية
المصدر: CyTA - Journal of Food, Vol 19, Iss 1, Pp 429-439 (2021)
مصطلحات موضوعية: dry fermented sausages, fat reduction, fat substitution, texturized pea protein, consumer studies, check-all-that-apply (cata), Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
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2
المؤلفون: Dongfang Chao, Rotimi E. Aluko
المصدر: CyTA-Journal of Food, Vol 16, Iss 1, Pp 357-366 (2018)
مصطلحات موضوعية: emulsion, Chromatography, lcsh:TP368-456, Chemistry, foaming, General Chemical Engineering, Pea protein, Pea, protein isolate, food and beverages, lcsh:TX341-641, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, Industrial and Manufacturing Engineering, gel electrophoresis, lcsh:Food processing and manufacture, 0404 agricultural biotechnology, Isoelectric point, Protein precipitation, thermal treatment, lcsh:Nutrition. Foods and food supply, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec4a7ef0c506ff75537d1180f17b0201Test
https://doi.org/10.1080/19476337.2017.1406536Test