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Journal: GelsVolume: 9Number: 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:
- Nicoleta Cîrstea (Lazăr)1,
- Violeta Nour2,* and
- Alexandru Radu Corbu2
- et al.
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