%0 Journal Article
%T Introducing Speckled sugar bean (Phaseolus vulgaris) protein isolates as a new source of emulsifying agent
%A Rahmati, Nazanin Fatemeh
%A  Koocheki, Arash
%A  Varidi, Mehdi
%A  
%J Food Hydrocolloids
%@ 0268-005X
%D 2018