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Journal: FoodsVolume: 11Number: 1040
Article: Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate
- Authors:
- Xueshen Zhu1,2,
- Jiaxin Zhang1 and
- Shaohua Liu1
- et al.
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