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Journal: Foods, 2025
Volume: 14
Number: 198
198
Article: Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance
Authors: by Huajiang Zhang, Shihui Hua, Mengzhuo Liu, Rui Chuang, Xin Gao, Hanyu Li, Ning Xia and Chaogeng Xiao
Link: https://www.mdpi.com/2304-8158/14/2/198

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