| 标题 |
Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Shuanghe Ren; Guofang Zhang; Zhuying Wang; Fuwei Sun; Tianfu Cheng; et al 出版日期:2024-03-25 |
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(2025-6-4)