| 标题 |
Control of plant-based biopolymer composite gel texture: Combining potato proteins with different high acyl-low acyl gellan gum ratios |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Jaekun Ryu; David Julian McClements 出版日期:2024-04-01 |
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(2025-6-4)