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Journal: Foods, 2022
Volume: 11
Number: 3116
3116
Article: Effect of the Concentration, pH, and Ca²⁺ Ions on the Rheological Properties of Concentrate Proteins from Quinoa, Lentil, and Black Bean
Authors: by Julián Quintero, Juan D. Torres, Ligia Luz Corrales-Garcia, Gelmy Ciro, Efren Delgado and John Rojas
Link: https://www.mdpi.com/2304-8158/11/19/3116

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