| 标题 |
High-set curdlan emulsion gel fortified by transglutaminase: A promising animal fat substitute with precisely simulated texture and thermal stability of animal fat |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Minji Choi; Hyun Woo Choi; Myeongsu Jo; Jungwoo Hahn; Young Jin Choi; et al 出版日期:2024-04-05 |
| 求助人 | |
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(2025-6-4)