| 标题 |
Preparation of egg white powder using electrohydrodynamic drying method and its effect on quality characteristics and functional properties |
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| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Haleh Soraiyay Zafar; N. Asefi; Vahid Siahpoush; L. Roufegarinejad; A. Alizadeh 出版日期:2023-06-07 |
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(2025-6-4)