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Effect of Biopolymers on Morphology and Functionality of Low-Sodium Condiments Containing Maillard Reaction Products

Zhi-Jing Ni,Yang Liu,Chun-Bo Liu,Bing Xia,Kiran Thakur,Ya-Jing An,Mohammad Rizwan Khan,Jian-Guo Zhang,Zhao-Jun Wei

FOOD CHEMISTRY（2025）

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Key words
Low-sodium condiments,Maillard reaction products,Biopolymers,Morphology,Flow characteristics
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