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Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage

Author:

Hyuk Cheol Kwon,Dong-Min Shin,Jong Hyeok Yune,Chang Hee Jeong,Sung Gu Han

Publication:

Food Chemistry

Publisher:

Elsevier

Date:

1 February 2021

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