Enhancement of gel characteristics of curdlan thermo-irreversible gels by β-cyclodextrin and its possible mechanisms
| Autor: | Chen, Ting-Ting a, Liu, Donghong a, Li, Long-Qing b, Jin, Ming-Yu b, Yu, Ya-Hui b, Yan, Jing-Kun b, ⁎ |
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| Zdroj: | In Food Chemistry 1 March 2025 467 |
| Databáze: | ScienceDirect |
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