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Journal: Foods, 2024
Volume: 13
Number: 24

Article: Enhancement of Starch Gel Properties Using Ionic Synergistic Multiple Crosslinking Extrusion Modification
Authors: by Wenguang Wei, Min Wu, Tianqi Zhang, Xun Zhang, Weike Ren and Tao He
Link: https://www.mdpi.com/2304-8158/13/1/24

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