# Effects of micro-/nano-scaled chicken bones on heat-induced gel properties of low-salt pork batter: Physicochemical characteristics, water distribution, texture, and microstructure

> Research article (Food Chemistry, 2021) · cited 22× · AI/ML

**Wikidata**: [openalex:W3211523501](https://www.wikidata.org/wiki/openalex:W3211523501)  
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