Texture-sweetness Co-design of dysphagia Foods:Research on …Farabi University

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Texture-sweetness Co-design of dysphagia Foods:Research on the textural regulation and sweetener release mechanisms of soy protein gels by sucrose and xylitol

2026 · Article

Жариялану жылы

2026

Дереккөз: Food Hydrocolloids

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Білім салалары

Food Science General Chemical Engineering General Chemistry