Soy protein isolate/cellulose nanofiber complex gels as fat substitutes: rheological and textural properties and extent of cream imitation
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2013 ◽
Vol 781-784
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pp. 1670-1676
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2013 ◽
Vol 38
(3)
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pp. 1187-1197
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2018 ◽
Vol 198
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pp. 620-630
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1996 ◽
Vol 47
(4)
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pp. 323-329
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2017 ◽
Vol 2017
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pp. 1-11
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