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Effects of ascorbic acid and sugars on solubility, thermal, and mechanical properties of egg white protein gels

✍ Scribed by Mohammadi Nafchi, Abdorreza; Tabatabaei, Ramin H.; Pashania, Bita; Rajabi, Hadiseh Z.; Karim, A.A.

No coin nor oath required. For personal study only.

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