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

91ý

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

Год публикации

2026

Источник: Food Hydrocolloids

DOI:

Scopus:

Области знаний

Food Science General Chemical Engineering General Chemistry