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Luz Indira Sotelo-Díaz1, Marta Igual2, Javier Martínez-Monzó2

  • 1Food Investigation, Process Management and Service Group, Food Science and Culture Department, Universidad de La Sabana, Campus del Puente del Común Km. 7, Autopista Norte de Bogotá, Chía 250001, Colombia.

Foods (Basel, Switzerland)
|January 21, 2023
PubMed

Keywords:
cowpeaextrusionphysicochemical propertiesprotein

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