| 标题 |
Regulation of ice crystal growth in frozen dough: From the effect of gluten and starch fractions interaction on water binding — A review |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Jikai Jiang; Jingjie Yang; Xiangqi Fan; Yingquan Zhang; Ming Li; et al 出版日期:2025-02-20 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人或该文件上传人下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)