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Microbial Transglutaminase Cross-Linking Enhances the Textural and Rheological Properties of the Surimi-like Gels Made from Alkali-Extracted Protein Isolate from Catfish Byproducts and the Role of Disulfide Bonds in Gelling
 
 
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Foods 2023, 12(10), 2031; https://doi.org/10.3390/foods12102031
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