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Journal: Foods, 2020
Volume: 9
Number: 702

Article: Physical Properties and Structural Changes of Myofibrillar Protein Gels Prepared with Basil Seed Gum at Different Salt Levels and Application to Sausages
Authors: by Chang Hoon Lee and Koo Bok Chin
Link: https://www.mdpi.com/2304-8158/9/6/702

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