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For: Cortez-trejo M, Gaytán-martínez M, Reyes-vega M, Mendoza S. Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity. Trends in Food Science & Technology 2021;116:303-17. [DOI: 10.1016/j.tifs.2021.07.030] [Cited by in Crossref: 9] [Cited by in F6Publishing: 13] [Article Influence: 9.0] [Reference Citation Analysis]
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