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Journal: Foods, 2024
Volume: 13
Number: 3892

Article: Exploring the Potential of Duck Egg White Jelly: Enhancing Texture, Reducing Phosphate, and Innovating Emulsified Meat Snacks
Authors: by Nian-Yao Zheng, Yen-Po Chen, Yu-Cheng Liu, Jia-Shian Shiu, Lian-Ben Chang and Sheng-Yao Wang
Link: https://www.mdpi.com/2304-8158/13/23/3892

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