EFFECT OF MOIST HEAT ON SOLUBILITY AND STRUCTURAL COMPONENTS OF PEANUT PROTEINS
- 1 November 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (6), 1199-1204
- https://doi.org/10.1111/j.1365-2621.1975.tb01051.x
Abstract
No abstract availableKeywords
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