标题
Gels as Precursors of Porous Matrices for Use in Foods: a Review
作者
关键词
Food gels, Porous solids, Cellular solids, Hydrocolloids, Microstructure
出版物
Food Biophysics
Volume 10, Issue 4, Pages 487-499
出版商
Springer Nature
发表日期
2015-08-12
DOI
10.1007/s11483-015-9412-5
参考文献
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