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    Effect of Soluble Starch on Gelation Properties and Structural Characteristics of Egg White Protein as a Function of Preheating Time

    Effect of Soluble Starch on Gelation Properties and Structural Characteristics of Egg White Protein as a Function of Preheating Time by LIU Qing, JIN Yuchang, LIN Lin, MA Yanqiu

    Published 2025-04-01
    Subjects: “…egg white protein; gelation characteristics; structural characteristics; preheating time; soluble starch…”
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