| 标题 |
Acid-modified pea protein isolate and okara cellulose crystal: A co-emulsifier to improve physico-chemical stability of fat-reduced eggless mayonnaise |
| 网址 | |
| DOI | |
| 其它 |
期刊:Future foods 作者:Nopparat Cheetangdee; Sunsanee Udomrati 出版日期:2024-01-18 |
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(2025-6-4)