| 标题 |
Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Science and Technology 作者:Yinli Li; Yanyan Zhang; Xingli Liu; Hongwei Wang; Hua Zhang 出版日期:2019-06-08 |
| 求助人 | |
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(2025-6-4)