| 标题 |
Effect of Processing Conditions of Enzymatic, Extrusion, and Hybrid Treatment Methods on Composition and Selected Technofunctional Properties of Developed Wheat Flour |
| 网址 | |
| DOI |
10.1155/ijfo/3317924
doi
|
| 其它 |
International Journal of Food Science Piotr Lewko, Agnieszka Wójtowicz, Michał Rudaś |
| 求助人 | |
| 下载 |
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(2025-6-4)