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Journal: Gels, 2016
Volume: 2
Number: 23

Article: Effect of Xanthan Gum on the Rheological Behavior and Microstructure of Sodium Caseinate Acid Gels
Authors: by María E. Hidalgo, Mirta Armendariz, Jorge R. Wagner and Patricia H. Risso
Link: https://www.mdpi.com/2310-2861/2/3/23

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