| 标题 |
Role of NaCl level on the handling and water mobility in dough prepared from four wheat cultivars |
| 网址 | |
| DOI | |
| 其它 |
Journal of Texture Studies Nicole A. Avramenko, Erin J. Hopkins, Pierre Hucl, Martin G. Scanlon, Michael T. Nickerson |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
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(2025-6-4)