| 标题 |
Dynamic Study on Water State and Water Migration during Gluten–Starch Model Dough Development under Different Gluten Protein Contents |
| 网址 | |
| DOI | |
| 其它 |
期刊:Foods 作者:Haoxuan Ye; Yingquan Zhang; Lei Wang; Jinfu Ban; Yimin Wei; et al 出版日期:2024-03-25 |
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(2025-6-4)