Analysis of the Relationship between Structure and Fracture Property on Three-Component Gel with Egg White Protein, Agar and Curdlan in the Base of Each of Two-Component-Gels | Zendy

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Analysis of the Relationship between Structure and Fracture Property on Three-Component Gel with Egg White Protein, Agar and Curdlan in the Base of Each of Two-Component-Gels

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