| 标题 |
Magnetic field-assisted fermentation improves physicochemical properties of whole black wheat dough and quality of prepared steamed bread |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Bioscience 作者:Yi Li; Junling Fang; Shijia Fan; Xiaojie Wang; Zequn Zhang; et al 出版日期:2026-06-02 |
| 求助人 | |
| 下载 |
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(2025-6-4)