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APA Citation
Sun, J., Yin, G., Chen, J., & Li, P. (2019). gelling properties of myofibrillar protein–soy protein and k-carrageenan composite as affected by various salt levels. International journal of food properties, 22(1), 2047–2056. http://access.bl.uk/ark:/81055/vdc_100099960676.0x000045