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International Journal of Food Properties Volume 24, 2021 - Issue 1
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Review

ENCAPSULATING PROPERTIES OF LEGUME PROTEINS: RECENT UPDATES & PERSPECTIVES

Muhammad Afzaala Department of Food Sciences, Government College University Faisalabad, PakistanORCID Iconhttps://orcid.org/0000-0001-9047-9075
ORCID Icon,
Farhan Saeeda Department of Food Sciences, Government College University Faisalabad, PakistanCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-5340-4015
ORCID Icon,
Muhammad Aamira Department of Food Sciences, Government College University Faisalabad, Pakistan
,
Ifrah Usmana Department of Food Sciences, Government College University Faisalabad, Pakistan
,
Iqra Ashfaqa Department of Food Sciences, Government College University Faisalabad, Pakistan
,
Ali Ikrama Department of Food Sciences, Government College University Faisalabad, Pakistan
,
Muzzamal Hussaina Department of Food Sciences, Government College University Faisalabad, PakistanORCID Iconhttps://orcid.org/0000-0001-6508-1962
ORCID Icon,
Faqir Muhammad Anjumb Administration Departmen, University of the Gambia, BanjulGambia
,
Muhammad Waleeda Department of Food Sciences, Government College University Faisalabad, Pakistan
&
Hafiz Suleriac Department of Agriculture and Food Systems, The University of Melbourne, Australia
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Pages 1603-1614 | Received 30 Apr 2021, Accepted 24 Sep 2021, Published online: 06 Oct 2021

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