Effects of oat β-glucan of different molecular weights on textural and sensory properties of textured soy protein
CHENG Zixuan, CHEN Lin , HE Hongfeng, LIU Houchao, YU Lin
Food and Fermentation Industries . 2026, (4): 48 -56 .  DOI: 10.13995/j.cnki.11-1802/ts.043321

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