Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough ProductsAnda E. Tanislav,Andreea Puscas,Adriana Paucean,Andruta E. Muresan,Cristina A. Semeniuc,Vlad Muresan,Elena MuduraGels（2022）引用 6|浏览12暂无评分关键词oleogelators,pastry products,rheology,hardness,margarine replacerAI 理解论文溯源树样例生成溯源树，研究论文发展脉络Chat Paper正在生成论文摘要
