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Effects of limited enzymatic hydrolysis, pH, ionic strength and temperature on physicochemical and functional properties of palm (Elaeis guineensis Jacq.) kernel expeller protein

Crossref DOI link: https://doi.org/10.1007/s13197-015-1839-7

Published Online: 2015-04-14

Published Print: 2015-11

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

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