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Journal: Gels, 2023
Volume: 9
Number: 970

Article: Efficacy of Chitosan, Pectin and Xanthan as Cold Gelling Agents in Emulsion Gels Stabilized with Legume Proteins to Be Used as Pork Backfat Replacers in Beef Burgers
Authors: by Nicoleta Cîrstea (Lazăr), Violeta Nour, Alexandru Radu Corbu and Georgiana Gabriela Codină
Link: https://www.mdpi.com/2310-2861/9/12/970

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