| 标题 |
A fundamental rheological approach to determine the optimum water absorption capacity of a model gluten‐free dough system: soy flour dough |
| 网址 | |
| DOI | |
| 其它 |
期刊:The Journal of the Science of Food and Agriculture 作者:Gamze Yazar 出版日期:2025-01-13 |
| 求助人 | |
| 下载 |
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(2025-6-4)