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    Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance

    Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance by Huajiang Zhang, Shihui Hua, Mengzhuo Liu, Rui Chuang, Xin Gao, Hanyu Li, Ning Xia, Chaogeng Xiao

    Published 2025-01-01
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