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Journal: Foods, 2023
Volume: 12
Number: 881
881
Article: Addition of NaCl or Sucrose on the Protein Content, and Functional and Physicochemical Properties of Egg Whites Liquid under Heat Treatment
Authors: by Ruihan Yu, Lifeng Wang, Yanqiu Ma, Jingnan Zang, Mingmin Qing, Yujie Chi and Yuan Chi
Link: https://www.mdpi.com/2304-8158/12/4/881

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