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Rheological properties of thermal gels of pea and egg white protein mixtures

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https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-03176516
Contributor : Valerie Lechevalier <>
Submitted on : Monday, March 22, 2021 - 2:23:34 PM
Last modification on : Tuesday, March 23, 2021 - 3:31:20 AM

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  • HAL Id : hal-03176516, version 1

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Jian Kuang, Valérie Lechevalier-Datin, Rémi Saurel. Rheological properties of thermal gels of pea and egg white protein mixtures. Rheology and Food structuring & destructuring, Mar 2021, webinaire, France. ⟨hal-03176516⟩

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