| 标题 |
Applying superheated steam stabilized rice bran for improving physicochemical and quality properties of frozen dough and steamed bread |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Anbang Hui; Ting Li; Xinxia Zhang; Juan Li; Li Wang 出版日期:2025-12-21 |
| 求助人 | |
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(2025-6-4)