# Effect of Artemisia sphaerocephala Krasch gum on the gel properties of myofibrillar protein and its application in cooked sheep sausage

> Research article (Food Hydrocolloids, 2023) · cited 40× · AI/ML

**Wikidata**: [openalex:W4365446361](https://www.wikidata.org/wiki/openalex:W4365446361)  
**Source**: https://4ort.xyz/entity/effect-of-artemisia-sphaerocephala-krasch-gum-on-the-gel-properties-of-myofibrillar-protein-and-its-application-in-cooke