| 标题 |
Enhancement of Dough Processing and Steamed Bread Quality with Modified Soybean Residue Dietary Fiber |
| 网址 | |
| DOI | |
| 其它 |
期刊:Foods 作者:Jun Zhao; Wenlong Xie; Zhilong Chen; Yuqian Zheng; Li Sheng 出版日期:2025-01-21 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人或该文件上传人下载。 |
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(2025-6-4)