| 标题 |
Correlation of glass transition features and macroscopic, mesoscopic properties of dough regulated by molecular weight of dextran |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Shunqin Li; Jing Mao; Yunjiao Zhao; Wenjie Sui; Tao Wu; et al 出版日期:2024-01-31 |
| 求助人 | |
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(2025-6-4)