Yang Z, de Campo L, Gilbert EP, Knott R, Cheng L, Storer B, Lin X, Luo L, Patole S, Hemar Y. Effect of NaCl and CaCl2 concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels.
Food Hydrocoll 2022. [DOI:
10.1016/j.foodhyd.2021.107350]
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