Novel soft food gels using beta-lactoglobulin via enzymatic crosslinking as agar gel alternatives

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Novel soft food gels using beta-lactoglobulin via enzymatic crosslinking as agar gel alternatives

Corinne Nardin

05 40 17 50 00

Technopôle Helioparc | 2 avenue P.Angot | 64 053 Pau Cedex 9

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