| 标题 |
Effect of composite‐enzymatically modified Ganoderma lucidum powder on rheological and structural properties of soft wheat flour dough and cookie quality |
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| DOI | |
| 其它 |
期刊:Journal of the Science of Food and Agriculture 作者:Xinyu Hou; Jiaxue Li; Wangtong Qi; Hao Shen; Yanjun Chen; et al 出版日期:2026-06-24 |
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(2025-6-4)