Rheological properties and microstructure of potato protein microgel on gluten-free dough impact of structure
ZHU Xiangjie, WEI Yingying, ZHAO Shuangli, PENG Fanglin, LIU Xingli
Food and Fermentation Industries . 2023, (5): 172 -177 .  DOI: 10.13995/j.cnki.11-1802/ts.030752

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