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Journal: FoodsVolume: 14Number: 3662
Article: Salting-Out Effect Behavior of Protein/λ-Carrageenan Composite Gels Enhanced by Enzymatic Pretreatment: Focusing on Microstructure, Interactions and the Potential for Dysphagia Food
- Authors:
- Bowen Yang,
- Shicheng Dai and
- Yaqi Tang
- et al.
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