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20 积分 2026-04-16 加入
Salt ions induced rice bran protein nanoparticle stabilized high internal phase emulsion as a fat substitute on breads
5个月前
已完结
Efficient Inhibition of Ice Recrystallization During Frozen Storage: Based on the Diffusional Suppression Effect of Silk Fibroin
5个月前
已完结
Utilization of Dairy Byproduct Proteins, Surfactants, and Enzymes in Frozen Dough
5个月前
已完结
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