Effects of Ultrasound Treatment on Emulsifying Properties of Pea Protein Isolates Obtained from Four Different Pea Flour Varieties by Fatma Dadi, Ahmed Taha, Lucas Sales Queiroz, Naaman Francisco Nogueira Silva, Ipek Altay, Yuri Kominami, Rodolphe Marie, Aberham Hailu Feyissa, Jens J. Sloth, Heidi Olander Petersen, Mauro Grandi, Giorgia Spigno, Federico Casanova

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