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Journal: Gels, 2024
Volume: 10
Number: 840

Article: The Influence of Protein Components on Quinoa Protein–Xanthan Gum Complex Gels at Different pH Levels
Authors: by Xinxia Zhang, Yafeng Ding, Jiangtao Zhou, Qianqian Xu, Ting Li and Li Wang
Link: https://www.mdpi.com/2310-2861/10/12/840

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