Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten
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Title
Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten
Authors
Keywords
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Journal
FOOD RESEARCH INTERNATIONAL
Volume 172, Issue -, Pages 113124
Publisher
Elsevier BV
Online
2023-06-13
DOI
10.1016/j.foodres.2023.113124
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