| 标题 |
Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Marina Villanueva; Joanna Harasym; José María Muñoz; Felicidad Ronda 出版日期:2018-12-24 |
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(2025-6-4)