蛋清蛋白微粒基低脂沙拉酱流变学特征及品质优化
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Rheological Characteristics and Quality Optimization of Low-Fat Salad Dressing Based on Egg White Protein Microparticles
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食品科学
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2024, (14): 43
-50
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DOI: 10.7506/spkx1002-6630-20231023-183