| 标题 |
Development of a plant-based whipped cream using wheat gliadin colloid particles as a substitute for sodium caseinate: whipping performance, physical characteristics and oral friction behaviour |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Xuan Zhang; R M Li; Miao Zhang; Wenli Zhang; Yongkang Yang; et al 出版日期:2025-05-20 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人或该文件上传人下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)