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HARVARD Citation
Yang, Z. et al. (2022). Effect of NaCl and CaCl2 concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels. Food hydrocolloids. p. . [Online].
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Yang, Z. et al. (2022). Effect of NaCl and CaCl2 concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels. Food hydrocolloids. p. . [Online].