| 标题 |
Thermal-induced tapioca starch/yeast protein composite gels for texture-modified food design: effect of component ratio on gel strength, viscoelasticity and microstructure of protein-filled starch network |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Z. Zou; Yiqian Yang; Jieling Chen; Ming Du; Keke Lu; et al 出版日期:2026-08-18 |
| 求助人 | |
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(2025-6-4)