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Characterization of pea vicilin. 2. Consequences of compositional heterogeneity on heat-induced gelation behavior

Francesca E O'Kane1, Randolph P Happe, Johan M Vereijken

  • 1Product Design and Quality Management Group, Centre for Protein Technology TNO-WU, and Laboratory of Food Chemistry, Wageningen University, Wageningen, The Netherlands.

Journal of Agricultural and Food Chemistry
|May 13, 2004
PubMed

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