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Journal: FoodsVolume: 14Number: 3273
Article: Mechanism for Improving Acid-Induced Hazelnut Protein Gels Through High-Pressure Homogenization: Effect on Structural, Rheological and Gelling Properties
- Authors:
- Osman Gul1,*,
- Abdullah Akgun2 and
- Iannie P. Maribao3
- et al.
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