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Effects of wheat gluten modified by deamidation-heating with three different acids on the microstructure of model oil-in-water emulsion and rheological–physical property of ice cream 期刊论文
Food Hydrocolloids,2019, 卷号: 87, 页码: 679-690
作者:  He, Wenmeng;  Zhao, Wei;  Yang, Ruijin
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