Cite
HARVARD Citation
Katz, F. et al. (2021). Inert hydrophilic particles enhance the thermal properties and structural resilience of meat protein gels during heating. Food & function. 12 (2), pp. 862-872. [Online].
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Katz, F. et al. (2021). Inert hydrophilic particles enhance the thermal properties and structural resilience of meat protein gels during heating. Food & function. 12 (2), pp. 862-872. [Online].