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Complex coacervation of pea protein isolate and tragacanth gum: Comparative study with commercial polysaccharides

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https://hal-univ-rochelle.archives-ouvertes.fr/hal-03501536
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Submitted on : Thursday, December 23, 2021 - 1:29:58 PM
Last modification on : Saturday, August 6, 2022 - 3:02:49 AM

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Jérémy Carpentier, Egle Conforto, Carine Chaigneau, Jean-Eudes Vendeville, Thierry Maugard. Complex coacervation of pea protein isolate and tragacanth gum: Comparative study with commercial polysaccharides. Innovative Food Science and Emerging Technologies, Elsevier, 2021, 69, pp.102641. ⟨10.1016/j.ifset.2021.102641⟩. ⟨hal-03501536⟩

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