Food Bioprocess Technol
 2024
DOI: 10.1007/s11947-024-03436-7
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Improving Functionality of Myofibrillar Protein: A Comparative Study on Fat Types on the Resulting Gelling and Microstructure Properties

Nurul Shaeera Sulaiman,
Hana Mohd Zaini,
Md Jahurul Haque Akanda
et al.
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