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20 积分 2025-01-12 加入
The fabrication, microstructure, rheological properties and interactions of soft solid oleogels of hazelnut oil body
1天前
待确认
Impact of short-chain glucan aggregates on the physicochemical properties of bakery filling products with diverse matrix compositions
1天前
已关闭
Development of corn starch-sodium alginate emulsion gels as animal fat substitute: Effect of oil concentration
2天前
已完结
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