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Journal: Foods, 2022
Volume: 11
Number: 3562

Article: Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate–Potato Protein Gel System
Authors: by Fengqiujie Wang, Xuelian Gu, Mingshou Lü, Yuyang Huang, Ying Zhu, Ying Sun and Xiuqing Zhu
Link: https://www.mdpi.com/2304-8158/11/22/3562

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