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    The Influence of Protein Components on Quinoa Protein–Xanthan Gum Complex Gels at Different pH Levels

    The Influence of Protein Components on Quinoa Protein–Xanthan Gum Complex Gels at Different pH Levels by Xinxia Zhang, Yafeng Ding, Jiangtao Zhou, Qianqian Xu, Ting Li, Li Wang

    Published 2024-12-01
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