| 标题 |
Curdlan modulates potato starch gelatinization and gelation: Mechanisms of interaction, structural enhancement, and texture improvement in hydrogel foods |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Yongxin Liu; Xinyi Li; Liya Chen; Fan Feng; Chang Sun; et al 出版日期:2025-09-25 |
| 求助人 | |
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(2025-6-4)