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中文
Effects of Sucrose Addition as Cosolute on the Rheological Properties and Structure Formation Kinetics of Agar/Konjac Blends during Sol-Gel Transition
ZHU Jianhua, ZOU Xiurong, QIU Xiuzhen, LIU Ribin, SHAN Bin
FOOD SCIENCE . 2019, (
12
): 37 -45 . DOI: 10.7506/spkx1002-6630-20180630-527