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| Title |
Effects of pH, kappa‐carrageenan concentration and storage time on the textural and rheological properties of pea protein emulsion‐gels
|
|---|---|
| Published in |
International Journal of Food Science & Technology, September 2024
|
| DOI | 10.1111/ijfs.17568 |
| Authors |
Evangelina R. Cappa, Osvaldo E. Sponton, Maria Laura Olivares, Liliana G. Santiago, Adrián A. Perez |