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Journal: Foods, 2025
Volume: 14
Number: 296
Article:
Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture
Authors:
by
Yuanyuan Zhang, Jianwei Zang, Shutong Liu, Bingxu Yan, Daobang Tang, Jiguang Chen, Dongwen Li, Dayong Peng, Zebo Liu and Zhongping Yin
Link:
https://www.mdpi.com/2304-8158/14/2/296
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