The impact of hydrophilic emulsifiers on the physico-chemical properties, microstructure, water distribution and in vitro digestibility of proteins in fried snacks based on fish meat.
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Hanguo Xiong | S. Irshad | A. Nawaz | S. Qamar | H. Ahsan | Zhouyi Xiong | Lei Chen | Noman Walayat | Pengkai Wang
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