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Rheology of Aerated Food Products 充气食品流变学
Aerated Foods Pub Date : 2019-07-10 DOI: 10.1002/9781119189954.ch7
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引用次数: 0
Role of Food Emulsifiers, Proteins, and Polysaccharides in Stabilization 食品乳化剂、蛋白质和多糖在稳定中的作用
Aerated Foods Pub Date : 2019-07-10 DOI: 10.1002/9781119189954.ch2
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引用次数: 0
Formation of Aerated Products 充气产物的形成
Aerated Foods Pub Date : 2019-07-10 DOI: 10.1002/9781119189954.ch5
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引用次数: 0
Baking 烘焙
Aerated Foods Pub Date : 2019-07-10 DOI: 10.1094/cfw-51-0282
I. Pino, W. Hollman, Justin Lan, E. Schneider, E. Shao
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引用次数: 14
Index 指数
Aerated Foods Pub Date : 2019-07-10 DOI: 10.1002/9781119189954.index
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引用次数: 0
Mechanism of Destabilization 失稳机理
Aerated Foods Pub Date : 2019-07-10 DOI: 10.1002/9781119189954.ch4
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引用次数: 0
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