The aim of this study is to understand the key textural attribute of “richness” of ice creamsMiki Ota,Sayaka Ishihara, Kayo Goto,Mai Kurita,Makoto Nakauma,Takahiro FunamiNippon Shokuhin Kagaku Kogaku Kaishi（2023）引用 0|浏览2暂无评分AI 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
