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Elsevier, Food Hydrocolloids, 2(33), p. 349-360

DOI: 10.1016/j.foodhyd.2013.04.012

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The influence of galactomannans with different amount of galactose side chains on the gelation of soy proteins at neutral pH

This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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