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Gu Xiangchun
Gu Xiangchun
Peanut oil
Chemistry
Potato starch
Modified starch
Rheology
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Myofibrillar protein composite gels: effect of esterified potato starch, lard and peanut oil on the gel properties.
2021
Journal of the Science of Food and Agriculture
Mangang Wu
Juan Hu
Gu Xiangchun
Qingling Wang
Ranran Wei
Jiahao Wang
Zhikun Li
Rui Liu
Qingfeng Ge
Hai Yu
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