| 标题 |
Differences in the chemical composition and physicochemical properties between brown rice kernels and brown rice flours after Lactobacillus fermentation and their impact on the qualities of brown rice noodles
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| 其它 |
期刊:Lebensm Wiss Technol 作者:Yang Y, Liu Y, Duan Z, Tang Y, Shu W, Xie Y, Liu Q, Yuan Y 出版日期:2025-01-01 |
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(2025-6-4)