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Science and Technology of Food Industry ›› 2026, Vol. 47 ›› Issue (6) : 107 - 114. DOI: 10.13386/j.issn1002-0306.2025040105
Research and Investigation

Characteristics and Applications of Complexes Formed by Gellan Gum, Carrageenan, and Sodium Alginate in Suspension Beverages

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