Effect of sesame protein isolate modified by high-pressure homogenization, high-intensity ultrasound, and high-pressure processing on the colloidal stability of sesame paste: Determination of physicochemical, rheological, microstructural properties and storage stability
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Elsevier Sci Ltd
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info:eu-repo/semantics/closedAccess
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10.1016/j.ifset.2024.103786
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Innovative Food Science & Emerging Technologies
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96
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info:eu-repo/semantics/closedAccess











