| 标题 |
Incorporation of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviour, and microstructure of low-salt myofibrillar protein gels: Perspective on phase transition |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Sumeng Wei; Jingming Zhang; Xue Liang; Baohua Kong; Chuanai Cao; et al 出版日期:2024-11-01 |
| 求助人 | |
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(2025-6-4)