| 标题 |
Amaranth-alginate hydrogels: rheological, textural, and sensory properties for gluten-free noodles |
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| DOI | |
| 其它 |
期刊:Future Foods 作者:Tanja Lux; Julia Krapf; Frederike Reimold; Annekathrin Lochny; Adam Erdoes; Eckhard Floeter 出版日期:2025-05-31 |
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(2025-6-4)