| 标题 |
The application and mechanism of polysaccharides, proteins and their complexes on enhancing yogurt gel stability: a review.
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| 其它 | Hong R, Yang H, Guo Y, et al. The application and mechanism of polysaccharides, proteins and their complexes on enhancing yogurt gel stability: a review. Food Science of Animal Products, 2024, 2(2). |
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(2025-6-4)