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Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate

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https://hal-univ-lyon1.archives-ouvertes.fr/hal-02187831
Contributor : Laure-Hélène Davoine <>
Submitted on : Thursday, July 18, 2019 - 10:30:57 AM
Last modification on : Wednesday, March 11, 2020 - 2:48:06 PM

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Sonda Benelhadj, Adem Gharsallaoui, Pascal Degraeve, Hamadi Attia, Dorra Ghorbel. Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate. Food Chemistry, Elsevier, 2016, 194, pp.1056-1063. ⟨10.1016/j.foodchem.2015.08.133⟩. ⟨hal-02187831⟩

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