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| Title |
Effects of NaCl/KCl ratios on structural and properties changes in soy‐potato protein mixed gel
|
|---|---|
| Published in |
International Journal of Food Science & Technology, September 2024
|
| DOI | 10.1111/ijfs.17528 |
| Authors |
Ying Sun, Long Wang, BingLin Lu, Bin Zhou, Shen Liu, Fenglian Chen, Lianzhou Jiang, Juyang Zhao, Xiuqing Zhu |