| 标题 |
Comparative assessment of infrared/microwave-induced structural and physico-chemical transformations in Canadian pulses: Implications for cooking, milling, and nutritional quality |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Maheshika Jayasinghe; Chyngyz Erkinbaev 出版日期:2025-12-05 |
| 求助人 | |
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(2025-6-4)