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Journal: FoodsVolume: 14Number: 645
Article: Rheological and Gelling Properties of Chicken-Mushroom Hybrid Gel for Flexitarian-Friendly Functional Food Applications
  • Authors:
  • Ngassa Julius Mussa1,
  • Manat Chaijan1 and
  • Porntip Thongkam1
  • et al.
Link: https://www.mdpi.com/2304-8158/14/4/645

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