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Corzo-Rios, L.J., Solorza-Feria, J., Betancur-Ancona, D. and Chel-Guerrero, L. (2014) Rheological Properties and Gel Strength of Phaseolus lunatus Protein/Carboxymethylated Flamboyant Gum Systems. International Journal of Food Science and Technology, 49, 1513-1521.
https://doi.org/10.1111/ijfs.12448

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