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Composite Gelation of Pea Protein and Gellan Gum: Rheological Characterization and Potential Application in Controlled In-Vitro Release of α-Amylase

Crossref DOI link: https://doi.org/10.1007/s11483-025-09970-x

Published Online: 2025-05-13

Published Print: 2025-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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