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Journal: Foods, 2022
Volume: 11
Number: 1397

Article: High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product Quality
Authors: by Yujie Zhang, Jinchuang Zhang, Qiongling Chen, Ning He and Qiang Wang
Link: https://www.mdpi.com/2304-8158/11/10/1397

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