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This page is a summary of: Efficacy of Chitosan, Pectin and Xanthan as Cold Gelling Agents in Emulsion Gels Stabilized with Legume Proteins to Be Used as Pork Backfat Replacers in Beef Burgers, Gels, December 2023, MDPI AG,
DOI: 10.3390/gels9120970.
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