| 标题 |
Effect of sucrose levels on dynamic rheology properties of dough during fermentation process |
| 网址 | |
| DOI | |
| 其它 |
期刊:International Journal of Food Science and Technology 作者:Dongdong Xie; Yanan Lei; Xing Li 出版日期:2023-01-05 |
| 求助人 | |
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(2025-6-4)