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Journal: Foods, 2025
Volume: 14
Number: 645

Article: Rheological and Gelling Properties of Chicken-Mushroom Hybrid Gel for Flexitarian-Friendly Functional Food Applications
Authors: by Ngassa Julius Mussa, Manat Chaijan, Porntip Thongkam, Chantira Wongnen, Warangkana Kitpipit, Hasene Keskin Çavdar, Siriporn Riebroy Kim and Worawan Panpipat
Link: https://www.mdpi.com/2304-8158/14/4/645

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