Gelation and microstructural properties of ternary composite gel of scallop (
Patinopecten yessoensis
) protein hydrolysates/κ‐carrageenan/xanthan gum
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2018 ◽
Vol 27
(8)
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pp. 876-884
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Vol 234
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pp. 863-872
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Vol 9
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pp. 1756-1768
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2020 ◽
Vol 144
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pp. 967-977
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