| 标题 |
Yeast strains with varying oven rise performance show distinct effects on dough gas cell stability and bread crumb structure |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry: X 作者:Sara Vandenbosch; Chloë Dewispelaere; Celine Verdonck; Steven J. Simmonds; Yamina De Bondt; et al 出版日期:2026-08-28 |
| 求助人 | |
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(2025-6-4)