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For: Yang L, Li Z, Gu X, Chi F, Zhu Y. Synergistic Effect of Heating pH and Transglutaminase on the Gelation Kinetics and Texture of Yak Skim Milk Gels. Journal of Food Quality 2021;2021:1-7. [DOI: 10.1155/2021/6676518] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
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