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Journal: Gels, 2024
Volume: 10
Number: 815

Article: Effect of Whey Protein Isolate and Soy Protein Isolate on Textural Properties and Syneresis of Frozen Traditional Chinese Hot Pot Egg Sausage Gels
Authors: by Hong-Ting Victor Lin, Luan-Hui Huang, Jenn-Shou Tsai and Wen-Chieh Sung
Link: https://www.mdpi.com/2310-2861/10/12/815

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