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Food Chemistry|February 3, 2024
Mung bean protein isolate: Extraction, structure, physicochemical properties, modifications, and food applicationsMohammad Tarahi, Leyla Abdolalizadeh, Sara HedayatiFood Chemistry|July 20, 2019
Quinoa protein: Composition, structure and functional propertiesSamira Dakhili, Leyla Abdolalizadeh, Seyede Marzieh Hosseini, et al.Pageof 1