超离心研磨对黄豌豆粉和绿豌豆粉的热流变、功能和理化特性的影响

LWT Pub Date : 2024-04-01 DOI:10.1016/j.lwt.2024.115959
Chinwendu Rachel Eze, Idaresit Ekaette, Michael O. Ngadi
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Impact of ultracentrifugal milling on the thermo-rheological, functional, and physicochemical properties of yellow and green pea flour
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