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Journal: Foods, 2022
Volume: 11
Number: 179
Article:
Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree
Authors:
by
Shichen Zhu, Xiaocao Chen, Jiani Zheng, Wenlong Fan, Yuting Ding and Xuxia Zhou
Link:
https://www.mdpi.com/2304-8158/11/2/179
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