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Acid-Induced Cold Gelation of Proteins of Faba Bean and Yellow Pea as A Comparative Study with Soybean Proteins

Date

2024-09-09

Journal Title

Journal ISSN

Volume Title

Publisher

ORCID

Type

Thesis

Degree Level

Masters

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Access to the abstract and all associated documents will not be permitted until 2025-09-09.

Description

Keywords

Acid-Induced Cold Gelation, Faba Bean Proteins, Yellow Pea Proteins, Soy Proteins

Citation

Degree

Master of Science (M.Sc.)

Department

Food and Bioproduct Sciences

Program

Food Science

Part Of

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DOI

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