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Extraction, physicochemical characteristics and functional properties of Mung bean protein
Online Contents | 2017| -
Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils
Online Contents | 2016| -
World meat consumption patterns: An overview of the last fifty years (1961-2011)
Online Contents | 2015| -
Development of active gelatin films by means of valorisation of food processing waste: A review
Online Contents | 2016| -
Environment friendly green composites based on soy protein isolate – A review
Online Contents | 2015|
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