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Differences in the physicochemical, digestion and microstructural characteristics of soy protein gel acidified with lactic acid bacteria, glucono-δ-lactone and organic acid
3小时前
待确认
Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios
6个月前
已完结
Postpancreatectomy Hemorrhage: Risk Factors and Outcomes
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