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Journal: FoodsVolume: 9Number: 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:
  • Chang Hoon Lee and
  • Koo Bok Chin*
Link: https://www.mdpi.com/2304-8158/9/6/702

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