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Journal: Foods, 2022
Volume: 11
Number: 3782

Article: Physicochemical and Sensory Properties Colored Whey Protein-Cellulose Nanocrystal Edible Films after Freeze-Thaw Treatment
Authors: by Hongbo Sun, Xinnan Liu, Yue Huang and Xiaojing Leng
Link: https://www.mdpi.com/2304-8158/11/23/3782

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