| 标题 |
Effects of trehalose-based compound syrup on the freeze-thaw stability of frozen dough: Water redistribution and gluten-starch structural stability |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Yitong Ma; Yan Hong; Lingjin Li; Li Cheng; Zhaofeng Li; et al 出版日期:2027-04-01 |
| 求助人 | |
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(2025-6-4)