Effects pH and NaCl on the Protein Solubility, Emulsifying and Foaming Properties of Germinated and Ungerminated Melon (Colocynthis citrullus) Seed Flour | Zendy

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Effects pH and NaCl on the Protein Solubility, Emulsifying and Foaming Properties of Germinated and Ungerminated Melon (Colocynthis citrullus) Seed Flour

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