| 标题 |
New insights into the alleviating role of starch derivatives on dough quality deterioration caused by freeze |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Yang Li; Caiming Li; Xiaofeng Ban; Li Cheng; Yan Hong; et al 出版日期:2021-05-28 |
| 求助人 | |
| 下载 |
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(2025-6-4)