| 标题 |
Developing hydrophobic-hydrophilic protein structures by 3D food printing of sorghum and soy protein gels |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Engineering 作者:Sorour Barekat; A. Ubeyitogullari 出版日期:2025-05-01 |
| 求助人 | |
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(2025-6-4)