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Freeze-Thawing Treatment as a Simple Way to Tune the Gel Property and Digestibility of Minced Meat from Red Swamp Crayfish (Procambarus clarkiix).
Foods. 2022 Mar 15;11(6):837. doi: 10.3390/foods11060837.
Foods. 2022.
PMID: 35327260
Free PMC article.
The Effect of Salt on the Gelling Properties and Protein Phosphorylation of Surimi-Crabmeat Mixed Gels.
Zhu Y, Lu Y, Ye T, Jiang S, Lin L, Lu J.
Zhu Y, et al.
Gels. 2021 Dec 23;8(1):10. doi: 10.3390/gels8010010.
Gels. 2021.
PMID: 35049545
Free PMC article.
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