| 标题 |
 Comparison of uniaxial/biaxial extensional rheological properties of mixed dough with traditional rheological test results: relationship with the quality of steamed bread |
| 网址 | |
| DOI | |
| 其它 |
期刊：International journal of food science and technology. 作者：Yue Q, Li M, Liu C, Li L, Zheng X, Bian K 出版日期：2020-07-01 |
| 求助人 | |
| 下载 | 该求助完结已超 24 小时，文件已从服务器自动删除，无法下载。 |
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