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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
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Published in |
International Journal of Food Science & Technology, September 2024
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DOI | 10.1111/ijfs.17568 |
Authors |
Evangelina R. Cappa, Osvaldo E. Sponton, Maria Laura Olivares, Liliana G. Santiago, Adrián A. Perez |