| 标题 |
In-depth understanding of the effects of different molecular weight pullulan interacting with protein and starch on dough structure and application properties |
| 网址 | |
| DOI | |
| 其它 |
期刊:International Journal of Biological Macromolecules 作者:Ying Gong; Wenjie Sui; Huiting Wang; Yijin Wang; Shunqin Li; et al 出版日期:2024-04-15 |
| 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)