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Journal: Foods, 2024
Volume: 13
Number: 3739
Article:
Retrograded Resistant Starch Improves Emulsion Stability and Emulsion Gel Properties Stabilized by Myofibrillar Proteins Without Degrading In Vitro Protein Digestibility
Authors:
by
Jinyu Chen, Fangyang Hu, Jiaqi Guo, Wen Zhang and Zijian Wu
Link:
https://www.mdpi.com/2304-8158/13/23/3739
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