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    Research Progress in Effect of Freezing Treatment on Gelation and Emulsification Properties of Soy Protein and Improvement of Its Freezing Stability

    Research Progress in Effect of Freezing Treatment on Gelation and Emulsification Properties of Soy Protein and Improvement of Its Freezing Stability by ZHU Xiuqing, SONG Yihan, GUO Ruqi, ZHU Ying, HUANG Yuyang, LIU Linlin

    Published 2024-12-01
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