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M. O. Eleya and S. L. Turgeon, “The Effects of pH on the Rheology of β-Lactoglobulin/κ-Carrageenan Mixed Gels,” Food Hydrocolloids, Vol. 14, No. 3, 2000, pp. 245-251. doi:10.1016/S0268-005X(99)00055-7

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