| 标题 |
Dielectric properties, heating rate, and heating uniformity of wheat flour with added bran associated with radio frequency treatments |
| 网址 | |
| DOI | |
| 其它 |
期刊:Innovative Food Science and Emerging Technologies 作者:Biying Lin; Shaojin Wang 出版日期:2020-01-13 |
| 求助人 | |
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(2025-6-4)