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Characterization of four thermogelled egg yolk varieties based on moisture and protein content

Ruiqi Zhang1, Fusheng Yao1, Zhonghua Ning1

  • 1National Engineering Laboratory for Animal Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.

Poultry Science
|February 22, 2023
PubMed

Keywords:
egg yolkintermolecular forcemoistureproteinthermogel

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