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Journal: Molecules, 2021
Volume: 26
Number: 5646

Article: Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation
Authors: by Eliana Marcela Vélez-Erazo, Karina Bosqui, Renata S. Rabelo and Miriam Dupas Hubinger
Link: https://www.mdpi.com/1420-3049/26/18/5646

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