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30 积分 2026-03-03 加入
Effect of starch and peanut oil on physicochemical and gel properties of myofibrillar protein: Amylose content and addition form
1天前
待确认
Mechanistic insight into polysaccharides and ultrasound synergistic enhancement of the quality of low-salt surimi gels
3天前
已完结
Improved qualities of cod-rice dual-protein gel as affected by rice protein: Insight into molecular flexibility, protein interaction and gel properties
10天前
已完结
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