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Comparative Studies on Physicochemical and Rheological Properties of Concentrated Xanthan Gum in Milk Protein Isolate-Based Aqueous and Emulsion Systems

Crossref DOI link: https://doi.org/10.1007/s11483-025-10076-7

Published Online: 2025-11-15

Published Print: 2025-12

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

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