| 标题 |
Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles
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| DOI |
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| 其它 |
期刊：Journal of food processing and preservation. 作者：Dewan A, Chaudhary N, Khatkar BS 出版日期：2022-12-01 |
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(2025-6-4)
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