| 标题 |
Adequately increasing the wheat B-starch ratio can improve the structure-properties of dough during freeze-thaw cycles: Mechanisms and conformational relations |
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| DOI | |
| 其它 |
期刊:International Journal of Biological Macromolecules 作者:Wei Liang; Chenyang Sun; Huishan Shen; Qian Lin; Li Niu; et al 出版日期:2024-01-21 |
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(2025-6-4)