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Journal of Food Technology and Food Chemistry
2641-8118
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Evaluation of Nutritive Value, Functional Properties and Amino Acid Profile of Cnidoscolus Aconitifolius Leaf Protein Concentrates
Sodamade Abiodun
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Improving Functional Properties of Soy Protein Isolates through Ultrasound: Physicochemical, Emulsifying, and Gel-like Characteristics
Emine Erçelebi
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