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Incorporation of egg white powder into the heat-induced gel from Peruvian hake (Merluccius gayi peruanus) surimi to improve gel properties

Crossref DOI link: https://doi.org/10.1007/s12562-025-01883-5

Published Online: 2025-05-25

Published Print: 2025-07

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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