| 标题 |
Tailoring the multiphase colloidal network of batters through controlled pre-gelatinization and oil droplets filling: Enhancement effects on quality of deep-fried battered clams |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Cikun Liu; Xuebing Cheng; Yanwei Liu; Xinyu Jiang; Shumin Yi; et al 出版日期:2026-08-03 |
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(2025-6-4)