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Journal: Foods, 2022
Volume: 11
Number: 734

Article: Effects of κ-Carrageenan and Guar Gum on the Rheological Properties and Microstructure of Phycocyanin Gel
Authors: by Yu-chen Lei, Xia Zhao, Dong Li, Li-jun Wang and Yong Wang
Link: https://www.mdpi.com/2304-8158/11/5/734

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