| 标题 |
 Improvement of gel frozen stability: effect of the ice structure protein extracted from the winter wheat in firid region on the physicochemical, structure, water distribution, rheological properties, and microstructure of the soybean protein |
| 网址 | |
| DOI | |
| 其它 |
期刊：Food Hydrocolloids 作者：Haoyuan Geng; Yuang Fan; Jing Zhao; Shuang Yang; Yun Zhang; et al 出版日期：2025-06-06 |
| 求助人 | |
| 下载 | 求助已完成，仅限求助人或该文件上传人下载。 |
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(2025-6-4)
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