| 标题 |
Effects of different proteins on the rheological properties of rice batter and characteristics of fermented rice cakes |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Processing and Preservation 作者:Ling‐Wei Meng; Sang Moo Kim 出版日期:2020-11-01 |
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(2025-6-4)