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Publication | Open Access

Water holding of soy protein gels is set by coarseness, modulated by calcium binding, rather than gel stiffness

DOIFull Paper Access

81

Citations

20

References

2014

Year

V. Urbonaite, Harmen H. J. de Jongh, Erik van der Linden, Laurice Pouvreau
Food Hydrocolloids

References

YearCitations

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