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Study of the Molecular Structures and Functional Properties of Proteins from Seven Pea (Pisum sativum L.) Genotypes with Different Levels of Protein Content
DownloadFall 2021
The food industry has seen shifting trends towards the use of plant proteins due to a variety of factors including consumer´s perception of health, ethical and religious purposes, as well as environmental considerations. Pulses are good sources of proteins and other nutrients such as resistant...
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