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Journal: GelsVolume: 11Number: 848
Article: Effect of Reaction Time of TGase on the Water-Holding Capacity and Gel Properties of Reduced-Fat and Reduced-Sodium Chicken Meat Batters
- Authors:
- Dongyang Zhu1,2,*,
- Ke Xu1 and
- Zhuangli Kang3
- et al.
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