Design and structural characterization of edible double network gels based on wheat bran arabinoxylan and pea protein isolate
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Title
Design and structural characterization of edible double network gels based on wheat bran arabinoxylan and pea protein isolate
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 213, Issue -, Pages 824-833
Publisher
Elsevier BV
Online
2022-06-10
DOI
10.1016/j.ijbiomac.2022.06.027
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