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150 积分 2026-04-23 加入
Effects of cross-linked tapioca starches on batter viscosity and oil absorption in deep-fried breaded chicken strips
2个月前
已完结
Utilizing carboxymethyl cellulose to assist soy protein isolate in the formation of emulsion to deliver β-carotene: Exploring the correlation between interfacial behavior and emulsion stability
2个月前
已完结
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