{"version":"1.0","provider_name":"\u00c7in Kimyasal \u00dcreticisi","provider_url":"https:\/\/longchangextracts.com\/tr","author_name":"longcha9","author_url":"https:\/\/longchangextracts.com\/tr\/author\/longcha9\/","title":"Preparation and emulsifying properties of flaxseed gum modified alfalfa leaf protein - China Chemical Manufacturer","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"kt5DfontoF\"><a href=\"https:\/\/longchangextracts.com\/tr\/keten-tohumu-sakizi-modifiye-yonca-yapragi-proteini\/\">Keten tohumu sak\u0131z\u0131 ile modifiye edilmi\u015f yonca yapra\u011f\u0131 proteininin haz\u0131rlanmas\u0131 ve em\u00fclsifiye edici \u00f6zellikleri<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/longchangextracts.com\/tr\/keten-tohumu-sakizi-modifiye-yonca-yapragi-proteini\/embed\/#?secret=kt5DfontoF\" width=\"600\" height=\"338\" title=\"&quot;Keten tohumu sak\u0131z\u0131 ile modifiye edilmi\u015f yonca yapra\u011f\u0131 proteininin haz\u0131rlanmas\u0131 ve em\u00fclsifiye edici \u00f6zellikleri&quot; - \u00c7in Kimya \u00dcreticisi\" data-secret=\"kt5DfontoF\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>","description":"Preparation and emulsifying properties of flaxseed gum modified alfalfa leaf protein Medicago sativa L. is a high-quality legume forage that is favored by domestic and foreign researchers due to its rich nutritional content, excellent quality, and high protein content. Alfalfa has high yield and low market price, making it a high-quality natural resource. In addition, [&hellip;]"}