| 标题 |
Effect of cellulase and pentosanase with lactic acid bacteria to increase gluten formation and elasticity in whole-wheat dough sheets |
| 网址 | |
| DOI | |
| 其它 |
期刊:LWT 作者:Xiaohui Liang; Jing Hong; Boya Liu; Yu Cui; Shuqing Zhang; et al 出版日期:2024-07-24 |
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(2025-6-4)