| 标题 |
Partially removing galactose unit on tamarind gum improves the gel-related features of tamarind gum/xanthan gels by strengthening their synergistic assembly |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Zhiyong Niu; Xizhong Liu; Yunying Li; Mengzhou Zhou; Yi Liu; et al 出版日期:2025-07-04 |
| 求助人 | |
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(2025-6-4)