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Journal: Foods, 2021
Volume: 10
Number: 1460

Article: Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages
Authors: by Jiaxin Chen, Jinhai Zhao, Xin Li, Qian Liu and Baohua Kong
Link: https://www.mdpi.com/2304-8158/10/7/1460

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