| 标题 |
Influence of combined xanthan gum, egg white protein, and cellulose nanofibers on the rheological, fermentation and microstructural properties of gluten-free sweet potato dough and its breads quality characteristics |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Joysree Roy; Hongnan Sun; Mengmei Ma; Taihua Mu 出版日期:2026 |
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(2025-6-4)