| 标题 |
Synergistic multifaceted effects of tea saponin concentration on the foaming properties of wheat aqueous phase protein: A next-generation approach to food foam production |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Usman Ali; Shahzad Farooq; Muhammad Ijaz Ahmad; Quancai Sun; Ye Peng; et al 出版日期:2025-08-29 |
| 求助人 | |
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(2025-6-4)