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    Optimizing the gelation, structure, and thermal stability of alkali-induced duck egg white gels with calcium chloride

    Optimizing the gelation, structure, and thermal stability of alkali-induced duck egg white gels with calcium chloride by Pin-Chun Tseng, Wen-Yuan Yang, Yi-Chen Chen, Yen-Po Chen, Jia-Shian Shiu, Sheng-Yao Wang

    Published 2025-01-01
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