Effects of pH and Sodium Chloride on the Gelling Properties of a Protein Concentrate Obtained from Jumbo Squid Mantle (Dosidicus Gigas)

G. Dihort-García, I. J. Tolano-Villaverde, J. M. Ezquerra-Brauer, V. M. Ocaño-Higuera, J. A. Ramírez De León, W. Torres-Arreola, E. Marquez-Rios

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