Study on the textural and volatile characteristics of emulsion filled protein gels as influenced by different fat substitutes

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Title
Study on the textural and volatile characteristics of emulsion filled protein gels as influenced by different fat substitutes
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 103, Issue -, Pages 1-7
Publisher
Elsevier BV
Online
2017-10-15
DOI
10.1016/j.foodres.2017.10.024

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