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Journal: Gels, 2022
Volume: 8
Number: 259
Article:
Effect of NaCl on the Rheological, Structural, and Gelling Properties of Walnut Protein Isolate-κ-Carrageenan Composite Gels
Authors:
by
Yuqing Lei, Hui Ouyang, Wu Peng, Xiongwei Yu, Long Jin and Shugang Li
Link:
https://www.mdpi.com/2310-2861/8/5/259
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