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![PDF) NUNES, M.C.; RAYMUNDO, A.; SOUSA, I. (2006). Rheological behaviour and microstructure of pea protein / kappa-carrageenan / starch gels with different setting conditions. Food Hydrocolloids, 20: 106-113. (http://dx.doi.org/10.1016/j.foodhyd.2005.03 ... PDF) NUNES, M.C.; RAYMUNDO, A.; SOUSA, I. (2006). Rheological behaviour and microstructure of pea protein / kappa-carrageenan / starch gels with different setting conditions. Food Hydrocolloids, 20: 106-113. (http://dx.doi.org/10.1016/j.foodhyd.2005.03 ...](https://www.researchgate.net/profile/Anabela-Raymundo-3/publication/272021156/figure/fig5/AS:668441845448704@1536380363005/Mechanical-spectra-of-pea-protein-k-carrageenan-starch-gels-at-different-cooling_Q320.jpg)