| 标题 |
The role of β‐glucanase in modifying dough characteristics, texture and in vitro starch digestibility of highland barley‐enriched bread |
| 网址 | |
| DOI | |
| 其它 |
期刊:International Journal of Food Science & Technology 作者:Mei Yang; Shuo Zhang; Qian Wang; Litao Tong; Li-Li Wang; et al 出版日期:2024-08-12 |
| 求助人 | |
| 下载 |
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(2025-6-4)