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    Rheological properties of Bambara groundnut and speckled sugar bean protein emulsion gels: Effect of high-pressure homogenisation

    Rheological properties of Bambara groundnut and speckled sugar bean protein emulsion gels: Effect of high-pressure homogenisation by Opeyemi O. Alabi, Mpilonhle N. Mthembu, Eric O. Amonsou

    Published 2025-12-01
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