| 标题 |
The influence of water-soluble arabinoxylan on the rheological properties of model dough and the interfacial properties of imitation dough liquor |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Tongtong Zhou; Yucong Zhang; Shiming Zhou; Qing Liu; Qianzhu Lin; et al 出版日期:2025-04-01 |
| 求助人 | |
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(2025-6-4)