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Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods

Shan Zhang1, Chuanying Ren1,2, Caiyun Wang3

  • 1Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China.

Food Chemistry: X
|February 21, 2024
PubMed

Keywords:
Dairy foodsHydrocolloidsOleogelTechno-functional properties

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