| 标题 |
 Rheology and tribology properties of cereal and legume flour paste from different botanical origins |
| 网址 | |
| DOI | |
| 其它 |
J Food Sci . 2020 Dec;85(12):4130-4140. doi: 10.1111/1750-3841.15501. Epub 2020 Oct 30. Rheology and tribology properties of cereal and legume flour paste from different botanical origins Zhihua Pang 1 2, Jinnuo Cao 1, He Li 1, Cunshe Chen 1, Xinqi Liu 1 Affiliations Expand PMID: 33124695 DOI: 10.1111/1750-3841.15501 |
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