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Journal: Gels, 2026
Volume: 12
Number: 430
Article:
Controlling Freeze–Thaw Gelation of Egg Yolk via Enzymatic Treatment
Authors:
by
Karina Ilona Hidas, István Dalmadi, Koppány László Majzinger, Anna Visy, Adrienn Varga-Tóth, Csaba Németh and Ildikó Csilla Nyulas-Zeke
Link:
https://www.mdpi.com/2310-2861/12/5/430
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