| 标题 |
Evaluation on the water state of frozen dough and quality of steamed bread with proper amount of sanxan added during freeze-thawed cycles |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Cereal Science 作者:Jie Li; Le Sun; Bolun Li; Mei Liu; Ying Liang; et al 出版日期:2022-09-23 |
| 求助人 | |
| 下载 |
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(2025-6-4)