Effects of CaCl2 on the rheology, microstructure and protein structures of rapidly salted separated egg yolk
Published 2023 View Full Article
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Title
Effects of CaCl2 on the rheology, microstructure and protein structures of rapidly salted separated egg yolk
Authors
Keywords
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Journal
FOOD RESEARCH INTERNATIONAL
Volume 172, Issue -, Pages 113096
Publisher
Elsevier BV
Online
2023-06-12
DOI
10.1016/j.foodres.2023.113096
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