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    Vassilis Kiosseoglou, Adamantini Paraskevopoulou, Pulse Foods, 2011,

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    Joyce Boye, Fatemeh Zare, Alison Pletch, Pulse proteins: Processing, characterization, functional properties and applications in food and feed, Food Research International, 2010, 43, 2, 414

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    V. JAYASENA, W.S. KHU, S.M. NASAR-ABBAS, THE DEVELOPMENT AND SENSORY ACCEPTABILITY OF LUPIN-BASED TOFU, Journal of Food Quality, 2010, 33, 1
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    P VERMA, U S AGRAWAL, A K SHARMA, B C SARKAR, H K SHARMA, Optimization of process parameters for the development of a cheese analogue from pigeon pea (Cajanus cajan) and soy milk using response surface methodology, International Journal of Dairy Technology, 2005, 58, 1
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    R. Cai, B.-K. Baik, Preparation of Chickpea Curd by Heat-Induced Gelation, Journal of Food Science, 2001, 66, 9
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    Marjorie P. Penfield, Ada Marie Campbell, Experimental Food Science, 1990,

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