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Journal: Foods, 2022
Volume: 11
Number: 9
Article:
Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition
Authors:
by
Xin Jiang, Qing Chen, Naiyong Xiao, Yufan Du, Qian Feng and Wenzheng Shi
Link:
https://www.mdpi.com/2304-8158/11/1/9
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