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Effect of κ‐carrageenan on the physicochemical and structural characteristics of ready‐to‐eat Antarctic Krill surimi gel

by Chen, Jiawen, Hu, Yadong, Gao, Pei, Jiang, Qixing, Yu, Peipei, Yang, Fang, Pan, Mingxuan, Zhou, Xinghu, Xia, Wenshui
Published in International Journal of Food Science & Technology (2024)

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