| 标题 |
 Wheat gluten–polysaccharide complexes as novel stabilizers for high internal phase emulsions: Application in 3D-printed dysphagia foods and rutin delivery |
| 网址 | |
| DOI |
10.1016/j.foodhyd.2025.110867
doi
|
| 求助人 | |
| 下载 |
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(2025-6-4)
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