| 标题 |
Development of soy protein emulsion gels-based 3D printed dysphagia foods: Effects of the egg white protein supplementation |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Peiyao Zhao; Delin Kou; Runkang Qiu; Shugang Li; Muhammad Awais; et al 出版日期:2024-10-11 |
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(2025-6-4)