| 标题 |
Effect of the substitution of butter by double cross-linked egg yolk granules/sodium alginate emulsion gel on properties of baking dough during frozen storage |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Hong Zhang; Hong Zhang; Afeng Wei; Sijie Zhou; Huajiang Zhang; et al 出版日期:2023-11-17 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
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(2025-6-4)