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Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel

Food Hydrocolloids
Xuanting Liu
exaly  

Scientific Advances in Meat Substitute Technologies

Subhasree Ray, Shoba Suri
openaire   +1 more source
2. zero hunger
environmental science
business
13. climate action
12. responsible consumption
chemistry
cultured meat
meat alternative
psychology
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