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Journal: Foods, 2022
Volume: 11
Number: 1040
1040
Article: Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate
Authors: by Xueshen Zhu, Jiaxin Zhang, Shaohua Liu, Ying Gu, Xiaobo Yu, Feng Gao and Renlei Wang
Link: https://www.mdpi.com/2304-8158/11/7/1040

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