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Influence of processing and pH on amino acid profile, morphology, electrophoretic pattern, bioactive potential and

Prashant Sahni1, Savita Sharma1, Vijay Kumar Reddy Surasani2

  • 1Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004, India.

Food Chemistry
|July 20, 2020
PubMed

Keywords:
Alfalfa protein isolateAntinutrientsAntioxidant activityFunctionalityProcessing

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