| 标题 |
Effect of wheat bran dietary fiber on yeast, sourdough and Lactobacillus plantarum fermented dough: insight from gluten protein structure and aggregation behavior |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Yuwen Wang; Xiao Wang; Mengyuan Li; Li Li; Sen Ma 出版日期:2025-12-16 |
| 求助人 | |
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(2025-6-4)