| 标题 |
Interaction of dairy and plant proteins for improving the emulsifying and gelation properties in food matrices: a review |
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| 其它 |
期刊:Food Science and Biotechnology 作者:Srutee Rout; Pranjyan Dash; Pradeep Kumar Panda; Po‐Chih Yang; Prem Prakash Srivastav 出版日期:2024-08-01 |
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(2025-6-4)