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Phytochemical content and emulsifying ability of pulses cooking water

Crossref DOI link: https://doi.org/10.1007/s00217-018-3077-5

Published Online: 2018-04-21

Published Print: 2018-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Damian, Jane J.

Huo, Siyu

Serventi, Luca
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Text and Data Mining valid from 2018-04-21
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Article History

Received: 2 November 2017

Revised: 2 April 2018

Accepted: 7 April 2018

First Online: 21 April 2018

Compliance with ethical standards

:

: The authors declare that they have no conflict of interest.

: Sensory analysis of mousse samples was conducted in compliance with ethics standards upon approval by the ethics committee at Lincoln University.