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Journal: Gels, 2023
Volume: 9
Number: 473

Article: Texturing of Soy Yoghurt Alternatives: Pectin Microgel Particles Serve as Inactive Fillers and Weaken the Soy Protein Gel Structure
Authors: by Gabriela Itziar Saavedra Isusi, Johannes Marburger, Nils Lohner and Ulrike S. van der Schaaf
Link: https://www.mdpi.com/2310-2861/9/6/473

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