| 标题 |
[高分]
Relationship Between Physicochemical Properties of Wheat Flour, Wheat Protein Composition, and Textural Properties of Cooked Chinese White Salted Noodles |
| 网址 | |
| DOI | |
| 其它 |
Cereal Chemistry Gary G. Hou , Ritu Saini , Perry K. W. Ng |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)