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中文
Effects of κ-carrageenan ratio on gel properties, water distribution, andmicrostructure of a gelatin-gel system
GUO Qi, WANG Xin, LIU Baolin
Food and Fermentation Industries . 2019, (
9
): 81 -88 . DOI: 10.13995/j.cnki.11-1802/ts.017043
