1.
Langendoerfer LJ, Wuest A, Hensel O, Diakite M. Functional Properties of Legume Protein and Their Application in the Development of a Plant-based Hollandaise Sauce. Chemical Engineering Transactions [Internet]. 30Sep.2023 [cited 15Jun.2024];102:1-. Available from: https://www.cetjournal.it/index.php/cet/article/view/CET23102001