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Journal: Foods, 2022
Volume: 11
Number: 294
Article:
Texturing Fermented Emulsion Gels from Soy Protein: Influence of the Emulsifying Agent—Soy Protein vs. Pectin Microgels—On Gel Microstructure, Rheology and Tribology
Authors:
by
Gabriela Itziar Saavedra Isusi, Domenica Paz Puga and Ulrike Sabine van der Schaaf
Link:
https://www.mdpi.com/2304-8158/11/3/294
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