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20 积分 2026-04-09 加入
Effect of the substitution of butter by double cross-linked egg yolk granules/sodium alginate emulsion gel on properties of baking dough during frozen storage
5小时前
待确认
Characterization of mayonnaise properties prepared using frozen-thawed egg yolk treated with hydrolyzed egg yolk proteins as anti-gelator
6小时前
已完结
Effect of egg yolk freezing on properties of mayonnaise
6小时前
已完结
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