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Journal: FoodsVolume: 11Number: 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:
- Gabriela Itziar Saavedra Isusi,
- Domenica Paz Puga and
- Ulrike Sabine van der Schaaf*
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