Gel-forming polysaccharides of traditional gel-like foods: Sources, structure, gelling mechanism, and advanced applications
| Autor: | Fu, Kai, Wang, Hao, Pan, Tiange, Cai, Zhixiang, Yang, Zhengcang, Liu, Donghong, Wang, Wenjun |
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| Zdroj: | In Food Research International December 2024 198 |
| Databáze: | ScienceDirect |
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