| 标题 |
Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt |
| 网址 | |
| DOI | |
| 其它 |
期刊:Current Research in Food Science 作者:Yang Lin; Qiaolian Xu; Xiangmin Li; Ping Shao 出版日期:2022-06-22 |
| 求助人 | |
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(2025-6-4)