Effect of different factors on the textural properties of salted duck egg white Japanese Tofu

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作者：
机构：
[1] Xiao, Gongnian
[2] Wang, Liuxiong
[3] Yuan, Haina
[4] Zhu, Aoxiang
[5] You, Yuru
来源：
You, Y. | 1600年 / Chinese Institute of Food Science and Technology卷 / 13期
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摘要：
Heating temperature
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