| 标题 |
Synergistic effects of molecular weight and dosage of wheat bran arabinoxylan on freeze-thawed dough quality: Governing water-ice dynamics |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Mengyuan Li; Li Li; Binghua Sun; Xiaojie Qian; Jing Han; Sen Ma 出版日期:2026-06-03 |
| 求助人 | |
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(2025-6-4)