| 标题 |
Comparative effects of nanocellulose and inulin on the quality of frozen bread dough processed by different freezing methods |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Cereal Science 作者:Ahmet Görgüç; Fatih Mehmet Yılmaz 出版日期:2025-09-11 |
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(2025-6-4)