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Effect of NaCl and CaCl2 concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels

DOI

113

Citations

66

References

2021

Year

Zhi Yang, Liliana de Campo, Elliot P. Gilbert, Robert Knott, Lirong Cheng, Ben Storer, Xiaoling Lin, Lan Luo, Shubham Patole, Yacine Hémar
Food Hydrocolloids

References

YearCitations

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