Effects of Citrus Fiber on the Gel Properties of Mutton Myofibrillar Protein.

Foods · 2023 · PMC9955361 · PMID 36832816

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showed a trendno p-value reported

The WHC of protein gel increased significantly ( p < 0.05) after adding SCF and showed a trend of first increasing and then decreasing ( Figure 1 b).

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